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Chilled Strawberry Soup

A neighbor gave this recipe to my young daughter after she went to visit with a bowl and spoon in hand!—Ellen Lohrenz, Enid, Oklahoma
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4-6 servings


  • 1 quart fresh strawberries
  • 1 cup orange juice
  • 1/8 teaspoon ground cinnamon
  • 1-1/2 teaspoons quick-cooking tapioca
  • 1 cup buttermilk
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • Whipped cream or yogurt and fresh mint, optional


  • In a blender, combine strawberries, orange juice and cinnamon; cover and process until smooth.
  • Transfer to a large saucepan; add the tapioca and let stand for 5 minutes. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in buttermilk, sugar, lemon juice and zest. Refrigerate. Garnish with whipped cream or yogurt and mint if desired.
Editor's Note: Hollowed-out honeydew or cantaloupe halves make fun serving bowls for this soup.

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