When my spouse and I honeymooned in the White Mountains of New Hampshire, we were told we had to try this delectable restaurant called Peaches. One of the items on the menu included strawberry soup. Not knowing anything about strawberry soup, I asked my server about the dish. She mentioned it is a delicious cold soup. I tried it and seriously love it every time.
Over the years, my spouse and I have tried different ingredient variations and perfected the recipe. Enjoying it has become a Valentine’s Day, birthday, summery holiday or give me any reason to celebrate type recipe. It’s great as either a sweet side or as a dessert and is loaded with Vitamins A & C and calcium.
If you try and love this recipe, let me know in the comment section or by rating it below!
Perfecting this nickel free strawberry soup recipe over the years, it's become a celebratory type of sweet treat.
- 16 oz of fresh strawberries sliced
- 2 freshly squeezed oranges
- 1/4-1/2 cup sugar
- 1 teaspoon cardamom
Add all the ingredients to a blender and blend until smooth.
Chill the blended strawberry soup in the refrigerator for 15-30 minutes and enjoy in a small bowl!
You can substitute 1/2 cup orange juice instead of fresh squeezed orange juice.
1 lb or 16 oz of sliced strawberries
1 sliced and cut up mango
2 juiced organges
1/4 cup sugar
1 teaspoon cardamom
The Recipe Steps:
Add all the ingredients to a blender and blend until smooth. Chill the blended strawberry soup in the refrigerator for 60 minutes and enjoy in a bowl!