When we receive the first field strawberries from our farmers, we know that the summer heat in North Carolina is about to descend upon us. When we take the first bite of a fresh strawberry and its juice rolls down our chin and fingers, we close our eyes in gratitude to Mother Earth for providing fruits that cool us down and fill us up.
Throughout strawberry season, we all but keep organic strawberries on our bedside table. We eat organic strawberries whole, toss them in salads, muddle them for cocktails, bake them in pies, and blend them in smoothies. Digging in the archive closet, we stumbled upon our old recipe-card box. As we flipped through, we landed on our Chilled Organic Strawberry Soup recipe. The feeling of re-discovering this recipe was the same feeling as when you clean out your pockets only to find a $20 bill waiting for you. Because this recipe is too good to keep to ourselves, we want to share it with you so you can find new ways to enjoy the copious amount of strawberries you will buy throughout the remainder of strawberry season.
Happy Dirt Chilled Organic Strawberry Soup
What You Need:
1 lb. Organic Strawberries
1/4 c. Water
1/2 c. Sugar
1/2 c. Plain Yogurt
1/2 c. Cream
2 tbsp. Fresh Mint
2 tbsp. Lime
- Add strawberries, water, and sugar to a medium sauce pot and boil for 2-3 minutes until the sugar dissolves.
- Remove from the stove and let cool.
- Once the berries have cooled, place them in a blender along with yogurt and blend until smooth. Depending on the size of the blender, you may have to blend in batches.
- Add lime juice, mint, and cream and stir well.
- Let the soup chill thoroughly before serving.
- Ladle the chilled organic strawberry soup into bowls and top with a swirl of balsamic vinegar and a sprig of fresh mint.