Chilled strawberry soup

This incredibly simple recipe for a chilled summer soup makes a sweet, refreshing dessert

Chilled strawberry soup

by Landscape |

Serves 6

500g strawberries, hulled

80g honey

150g plain yogurt

100ml dessert wine

6 fresh basil leaves, to garnish

In a food processor, blend the strawberries until very finely pureed. Add the honey, yogurt and wine, and mix well. Leave to chill for 1 hr.

Stir the mixture, then divide between six cups and garnish each with a basil leaf.

More recipes for chilled summer soups are in the July 2018 issue of LandScape magazine.

Missed an issue?

You can get LandScape back issues or subscribe to LandScape.

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us