Disclaimer: I received free Stonyfield products and a stipend to purchase ingredients for this recipe. All thoughts and opinions are my own.
Ever since I made that Chilled Cauliflower Bisque last month I have been craving more chilled soups. They’re perfect for summer. And while summer is sadly coming to an end soon, we’re still in prime berry season. My jaw has been seriously dropping lately at the cheap price of berries. Organic strawberries are $7.99 at the Whole Foods by me in the winter time. Right now they are $3.99! The sweet deals, and extra sweet taste, have been prompting me to include them in more of my meals. I’ve been adding berries to my salads, to my oatmeal, and now, to my soup!
This chilled berry soup is GOOD. Like I want to pour it on everything and eat it all day long good.
It’s also really pretty, and not very hard to make. I’m kind of surprised I waited this long to try incorporating berries into my soups!
Chilled Berry Soup Recipe
Makes 4 servings
- 16 ounces of strawberries (tops removed and quartered)
- 12 ounces of raspberries
- 2 cups apple juice
- 1 cup semi-dry white wine (I used a Chardonnay)
- 1/2 ounce grated ginger
- Zest of one lemon
- 6 fresh mint leaves
- 5.3 ounces (1 small container) Stonyfield nonfat plain Greek yogurt
- 1/2 Tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- In a medium sized pot, melt the butter over medium heat and then add the strawberries and raspberries. Stir until they start to break down and get syrupy.
- Add the wine and allow the mixture to come to a simmer for approximately five minutes.
- Add the grated ginger, lemon zest, and mint, and simmer for five more minutes.
- Add apple juice and bring back to a simmer. Continue cooking for ten minutes.
- Remove from heat and, using an immersion blender, puree the soup until everything is a uniform texture.
- Strain the soup through a mesh strainer to make sure all of the raspberry seeds get filtered out.
- Allow the soup to cool to a lukewarm temperature.
- Add the Stonyfield Greek yogurt and whisk briskly until everything is thoroughly combined.
- Once the soup is cool, cover and chill in the refrigerator over night.
- Serve and enjoy!
A bonus of making this recipe: your house is going to smell amazing. Oh man our apartment is currently a berry-flavored heaven.
Blogger confessional time: this picture was taken before realizing a bigger bowl was needed. The soup was transferred to a tupperware container before the Stonyfield was added. If your bowl is this filled you do not want to add the yogurt to it and whisk. You will make a huge mess in your kitchen!
I love how the soup looks with a little berry garnish. There’s nothing like fresh berries in the summer. As excited I am for all things pumpkin and squash in the fall, I’m in no rush to give up foods like this. I’m even using some as salad dressing on today’s lunch!
I hope you try this. I know you will enjoy it!
Questions of the Day: Have you made soups with berries before? Do you like chilled soup? What is your favorite season for foods?