Keep calm and carry a spoon this summer because chilled soups are showing up everywhere.
From savory vichyssoise to earthy borscht, liquid lunches are a little less naughty when eaten in the form of a soup. While our strawberry soup is a tad sweeter than your average slurp, we like to think it speaks to the tastes and trends of the season.
This yogurt-based soup makes a light and flavorful accompaniment to fresh salads and sandwiches, yet packs enough punch to be sipped all on its own.
1 cup fresh strawberries, hulled and halved
1 cup vanilla yogurt
1 cup orange juice
1 teaspoon pure vanilla extract
Whipped topping (optional)
In a food processor combine strawberries, yogurt, juice, and vanilla and blend until smooth and well combined. Pour mixture into a nonreactive container fitted with a lid and chill in fridge for at least one hour. Once chilled spoon soup into small bowls and top with a generous dollop of whipped cream.