Cold Strawberry Soup

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(Recipe ID: 242)

Serves 6 to 8

Preparation time: 20 minutes; Cook time: Chill 4 hours

Source: Chef Joseph Lowery

This recipe goes beautifully with a White Zinfandel or a sparking Rose..


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 6 pints Strawberries
  • 1 cup Low-fat plain yogurt
  • 1 cup White Zinfandel Wine
  • Juice of 1 orange, chilled
  • 1/2 teaspoon Vanilla extract
  • 1 tablespoon Grand Marnier liqueur
  • 1/4 cup Sugar
  • 1 cup Cold water


  1. Wash, hull and slice berries.
  2. Combine berry slices with all other ingredients in a large bowl.
  3. Puree mixture in two or three batches in a food processor or blender.
  4. Strain pureed soup twice through a fine sieve.
  5. Chill at least four hours.
  6. When ready to serve, whip soup thoroughly with a wire whisk to blend.
  7. Serve in chilled bowls, preferably clear glass to highlight the color of the soup.
  8. Garnish with a sprig of fresh mint.