Strawberry Soup Recipe

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8 cups fresh strawberries (chilled overnight in refrigerator)
1/2 cup sugar
2 cups apple cherry juice (Old Orchard brand in frozen food section is great)
1/2 cup balsamic vinegar
3 – 6 ounce containers Yoplait Boston Cream Pie Yogurt
1 – 6 ounce container Yoplait Boston Cream Pie Yogurt (for garnish) – optional


Place strawberries in blender with sugar and apple cherry juice.

Pour in balsamic vinegar. Blend ingredients slowly and well. If you don’t have a blender tamper, then you can turn blender off once & awhile and shift goodies around so they don’t settle & get stuck.

And finally, add Yoplait Boston Cream Pie Yogurt. Although you can use other yogurts, no other yogurt will quite taste the same as this one. The dessert-like flavor of this one is magical. Stick with this if at all possible.

Blend slowly. Dairy likes to be handed with care – which is why it is added after the strawberries are blended, cutting down the blend time of the yogurt.

Clear bowls were created for this beautiful, chilled soup.

To serve, adorn with a spiral of Yoplait Boston Cream Yogurt and then a sprig of mint. You can use a decorating bag to make this easier to fancify. She is lovely, isn’t she?

You can have a little fun with this recipe too, by replacing a portion of the juice with some Riesling and serving in little glasses for parties.

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