Our Savory Strawberry Soup is the perfect light and refreshing recipe for your fresh, in-season strawberries. It begins by pureeing one pound of berries with orange and lemon juice, then chilling in the refrigerator. When it is time to serve, add in additional chopped strawberries (and pineapple, if desired), ladle into bowls, and top with more strawberries, mint and dairy-free yogurt. A healthful appetizer or dessert that will invigorate your senses, this soup will become your favorite recipe to celebrate spring.
1 pound whole strawberries, rinsed, drained and hulled
1 1/2-2 cups orange juice
1 1/2 cup strawberries, chopped into 1/2″ pieces
1 cup pineapple, cubed (optional)
1 cup dairy-free plain or vanilla yogurt (optional)
4 teaspoons mint, finely chopped
1 teaspoon lemon juice
Place 1 pound whole strawberries in a blender or food processor and puree.
Add orange juice and lemon juice and pulse until combined.
Chill in the refrigerator for 1 hour or until ready to serve.
Remove and add 1 cup of chopped strawberries and 1 cup cubed pineapple (optional).
Serve in individual serving bowls, topping each with 1 teaspoon chopped mint, 2 tablespoons chopped strawberries, and 1/4 cup dairy-free plain or vanilla yogurt (optional).
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.