Chilled Strawberry Yogurt Soup Recipe

I put together a chilled strawberry soup with ripe berries, Greek yogurt and a touch of mint as a unique entry among Cold Summer Appetizers; read on to see the full recipe.

I make this Chilled Strawberry Yogurt Soup when the days are stupidly hot and I want something that tastes like summer but wont weigh you down. Ripe strawberries blend into a silky base with plain Greek yogurt for tang and creaminess, and each chilled spoonful kind of surprises me every time.

It reads like a Strawberry Soup youd find at a bistro and it slots perfectly into my Cold Summer Appetizers lineup. I love how it’s bright and bold yet simple, makes people pause and ask whats in it, then want the recipe immediately.

Ingredients

• Strawberries bring bright sweetness, vitamin C and fiber, they also give a little tang.
• Greek yogurt adds thick creaminess, lots of protein and tangy, slightly sour notes.
• Whole milk or cream smooths texture, adds fat for silkiness and mouthfeel.
• Honey or maple gives sweetness, floral or caramel notes, quick energy from sugars.
• Lemon juice cuts richness with bright acidity, balances sweet, adds vitamin C.
• Mint lends fresh aroma and cooling finish, small aid to digestion too.
• Pinch of salt wakes flavors, tiny pepper bite makes the soup more interesting.

Ingredient Quantities

• 1 pound (about 450 g) ripe strawberries, hulled and roughly chopped
• 1 cup (240 g) plain Greek yogurt, full fat for creaminess
• 1/2 cup (120 ml) cold whole milk or light cream, add more if you want it thinner
• 2 tablespoons honey or maple syrup, plus more to taste
• 1 tablespoon fresh lemon juice (15 ml)
• 2 teaspoons pure vanilla extract (optional)
• 1/4 cup fresh mint leaves, packed, plus extra for garnish
• Pinch fine sea salt (about 1/8 teaspoon)
• Small pinch freshly ground black pepper, optional
• Sliced strawberries and mint sprigs for garnish, optional

How to Make this

1. Rinse and hull the strawberries, chop roughly and set about 1 cup aside for garnish, the rest go in the blender bowl.

2. Add the Greek yogurt, cold whole milk or light cream, honey or maple syrup, lemon juice, vanilla if using, packed mint leaves, a pinch of salt and a very small pinch of black pepper to the blender with the berries.

3. Pulse/blend until smooth, scraping down the sides once or twice, if you want a silkier texture pour through a fine mesh sieve into a bowl, press with a spatula.

4. Taste and adjust sweetness or acidity, add more honey or lemon a little at a time, and if it’s too thick add extra milk or cream until you get the consistency you like.

5. Transfer the soup to a covered container and chill in the fridge at least 1 hour, longer makes the flavors meld better.

6. If you want it extra cold and slightly frosty, freeze a handful of the chopped berries for 20 to 30 minutes before blending or stir in a few frozen pieces just before serving.

7. When ready to serve give the soup a quick stir, spoon into bowls or shallow glasses, place the reserved sliced strawberries in each bowl and garnish with mint sprigs.

8. Drizzle a touch more honey if you like it sweeter, or a little extra lemon if you want it brighter, and serve immediately while cold.

9. Leftovers keep covered in the fridge for up to 2 days, stir well before serving since it may separate a bit.

Equipment Needed

1. High speed blender or food processor (for pureeing the strawberries smooth)
2. Fine mesh sieve plus a bowl to strain if you want a silkier texture
3. Rubber spatula to scrape the blender and press the puree through the sieve
4. Chef’s knife for hulling and roughly chopping the strawberries
5. Cutting board, clean and stable
6. Measuring cups and spoons for yogurt, milk, honey, lemon, mint etc.
7. Mixing bowl and a lidded container or jar for chilling in the fridge
8. Shallow bowls or glasses and spoons for serving, plus a few mint sprigs for garnish

FAQ

Chilled Strawberry Yogurt Soup Recipe Substitutions and Variations

• Strawberries: swap for raspberries, a mixed berry combo, or thawed frozen strawberries — same brightness, just a bit tarter sometimes.
• Plain Greek yogurt: use thick plain whole‑milk yogurt, Icelandic skyr, or a creamy coconut yogurt for dairy free, just thin with a splash of milk if needed.
• Cold whole milk or light cream: try almond or oat milk for a lighter soup, or full‑fat canned coconut milk for richness and tropical notes.
• Honey or maple syrup: sub with agave nectar, a simple syrup made from granulated sugar, or a touch of brown sugar for deeper caramel notes.

Pro Tips

1. Use very cold dairy and chill the soup well before serving; cold keeps the flavors bright and a short blast of a few frozen berries right before serving gives a pleasant frosty texture without watering it down.
2. A tiny pinch of salt and the smallest whisper of black pepper will make the strawberries sing, so add them little by little and taste as you go before adding more lemon or sweetener.
3. If you want silkier mouthfeel, press the blended soup through a fine mesh sieve or run it briefly through an immersion blender; for a more rustic bite, stir in some reserved chopped berries at the end.
4. To concentrate weak or watery berries, toss them with a teaspoon of sugar and let them sit 10 to 20 minutes, then drain off excess liquid and use the thicker fruit for deeper strawberry flavor.