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Silky Strawberry Balsamic Soup with Yogurt Drizzle

By Denise Pare-Watson

One of my most popular culinary teaching classes has consistently been my “Soups, Simplified” course.  The students always indicated in their feedback that they were blown away by how much they learned in this class.  As well, they pledged that they would never, ever dispose of vegetable scraps or peelings again after completing the course.  The class always included several treats for the students.  For example, this Silky Strawberry Balsamic Soup with Yogurt Drizzle was a hit!  It was served at the beginning of the program as an amuse-bouche prior to starting the class discussion.  I thought I would share it this easy-to-make recipe with my readers since it is also very popular for Valentine’s Day,  as well as luncheons or bridal and baby showers.   This elegant gluten-free soup is served chilled and can be made in minutes with fresh or frozen strawberries.

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Silky Strawberry Balsamic Soup | urbnspice.com

Chilled Silky Strawberry Balsamic Soup with Yogurt Drizzle

CHEF TALK: This delicious chilled soup takes mere minutes to make. Make it ahead and refrigerate for at least a couple of hours. Just before serving stir in the sparkling wine or Processo.  Serve the soup as an ‘amuse bouche’ or as a first course.  This soup is gluten-free.  If desired, just before serving, drizzle with the yogurt and grind a bit of freshly ground black pepper on top of the soup.

Silky Strawberry Balsamic Soup | urbnspice.com

Yield: 4 – 6 servings (approximately 800 ml)

INGREDIENTS:

  • 1 1/2 cups (375 ml) sliced strawberries or chopped, thawed frozen strawberries
  • 1 1/2 cups (375 ml) Greek yogurt or flavoured yogurt
  • 2 Tablespoons (30 ml) White Balsamic vinegar
  • 2 – 4 teaspoons (10 – 20 g) sugar (depending on the tartness of the strawberries)
  • 1 teaspoon (5 ml) vanilla bean paste or vanilla extract
    ________________
  • 1 cup champagne, sparkling white wine, Prosecco,  or ginger ale, optional
  • yogurt for drizzle

Garnish:  A swirl of yogurt (thinned out with a bit of milk or cream), sliced strawberries, a sprig of mint and/or finely diced fresh strawberries

METHOD:

  1. Place the sliced strawberries into a food processor or blender.
  2. Add the yogurt, balsamic vinegar, sugar to taste and vanilla bean paste.
  3. Puree until combined. CHEF TIP:  In the restaurant setting, soups such as this are often strained to achieve a silky texture.  Strain the mixture through a fine-meshed strainer.  Place the mixture into a bowl.

    Straining the Silky Strawberry Balsamic Soup | urbnspice.com

    Straining the Strawberry Balsamic Soup to create a silky texture

  4. Cover the mixture well with plastic wrap and refrigerate for at least two hours or up to 24 hours.  It will thicken up slightly.
  5. If you are using the champagne, pour into the soup and stir well to combine the mixture. CHEF TIP:  Add the champagne just before serving and the soup will have that extra fizz sparkle!  
  6. Garnish and serve cold in small chilled bowls or ceramic tasting spoons to be served as an amuse-bouche.  For the tasting spoons (shown below), I prefer a more viscous liquid, so I do not add the champagne before serving.

Strawberry Balsamic Soup | urbnspice.com

 

Silky Strawberry Balsamic Soup | urbnspice.com

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Silky Strawberry Balsamic Soup with Yogurt Drizzle

Prep 10 mins

Inactive 2 hours

Total 2 hours, 10 mins

Author Chef Denise

Yield 4-6 servings

This delicious chilled soup takes mere minutes to make. Make it ahead and refrigerate for at least a couple of hours. Just before serving stir in the sparkling wine or Processo.  Serve the soup as an ‘amuse-bouche’ or as a first course.  This soup is gluten-free.  If desired, just before serving, drizzle with the yogurt and grind a bit of freshly ground black pepper on top of the soup.

Ingredients

  • 1 1/2 cups (375 ml) sliced strawberries or chopped, thawed frozen strawberries
  • 1 1/2 cups (375 ml) Greek yogurt or flavoured yogurt
  • 2 Tablespoons (30 ml) White Balsamic vinegar
  • 2 – 4 teaspoons (10 - 20 g) sugar (depending on the tartness of the strawberries)
  • 1 teaspoon (5 ml) vanilla bean paste or vanilla extract
  • 1 cup champagne, sparkling white wine, Prosecco, or ginger ale, optional
  • yogurt for drizzle

Garnish:  A swirl of yogurt (thinned out with a bit of milk or cream if necessary), sliced strawberries, a sprig of mint and/or finely diced fresh strawberries

Instructions

  1. Place the sliced strawberries into a food processor or blender.
  2. Add the yogurt, balsamic vinegar, sugar to taste and vanilla bean paste.
  3. Puree until combined. CHEF TIP:  In the restaurant setting, soups such as this are often strained to achieve a silky texture.  Strain the mixture through a fine-meshed strainer.  Place the mixture into a bowl Straining the Strawberry Balsamic Soup to create a silky texture/caption]
  4. Cover the mixture well with plastic wrap and refrigerate for at least two hours or up to 24 hours.  It will thicken up slightly.
  5. If you are using the champagne, pour into the soup and stir well to combine the mixture. CHEF TIP:  Add the champagne just before serving and the soup will have that extra fizz sparkle!  
  6. Garnish and serve cold in small chilled bowls or ceramic tasting spoons to be served as an amuse-bouche.

Notes

This gluten-free soup can be made in minutes with fresh or frozen strawberries.  Chill for several hours before serving.  For a special touch, grind a bit of freshly ground black pepper on top of the soup just before serving.

For further details, including photographs, please refer to my original post:  https://urbnspice.com/my-recipes/silky-strawberry-balsamic-soup-yogurt-drizzle/

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Courses Dinner

Cuisine Canadian

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you love soup (and who doesn’t?),  you will also enjoy these recipes:

Cabbage Roll Soup

Tomato-Potato Soup with Roasted Garlic

Cream of Fennel and Gruyere Soup with Sherry

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Vanilla Extract
  • Vanilla Bean Paste
  • Straining
    __________

Silky Strawberry Balsamic Soup | urbnspice.comIf you try my recipe for Chilled Silky Strawberry Balsamic Soup with Yogurt Drizzle, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

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Strawberry Balsamic Soup | urbnspice.com

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Filed Under: Appetizers and Small Plates, Food Fun, Gluten Free Recipes, Grain Free Recipes, My Recipes, Nut Free Recipes, Preservative Free, Soups and Chowders Tagged With: Appetizers, Fast and Easy Dishes, Food Fun, Gluten Free Recipes, Small Plates, Soups

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Comments

  1. Diane Galambos says

    at

    How can that possibly be so easy!? It’s gorgeous – and recently my IG feed keeps mentioned that there’s a new brand of Canadian greenhouse grown strawberries in grocery stores. Will have to check that out and make this happen! Diane | Kitchen Bliss | FBC

    • Denise Pare-Watson says

      at

      I am so happy to hear that you will try this soup, Diane. And I must also find out about these brand new Canadian greenhouse grown strawberries that you mentioned (and I will let my fellow bloggers know because we are all dreaming of spring, right?). Thank you so much for your comments.

  2. Nicole says

    at

    This is the kind of flavor and texture I’d love to have in a soup, especially with the bite of mint. It makes me sad when people push the mint garnish aside and it’s the only thing left over on the plate when the meal is over. Poor forgotten herbs. This sounds spectacular, Denise! Must try!

    • Denise Pare-Watson says

      at

      Isn’t that so true, Nicole! I notice the same thing with mint. I used the tiniest sprigs for this soup post because the little ceramic spoons are only about 2 inches long. That little hit of freshness is so refreshing. Let me know if you try it – I would love to know what you think. Thanks so much for your comments.

  3. Colleen says

    at

    Denise, this strawberry soup sounds divine! I’ve had strawberries on the brain lately, maybe because I’m dreaming of spring. 🙂 I will be trying this lovely recipe as soon as the local strawberries are available.

    • Denise Pare-Watson says

      at

      I so agree with you on that, Colleen. I am dreaming of spring as well, so, to make you smile, I will tell you that I used frozen organic strawberries for this post. They were so sweet that I did not need to use much sugar at all. Let me know if you try it 🙂 And thanks so much for your comments – I do appreciate it so much!

  4. Fouzia Husainy says

    at

    I love the silky smooth texture of this soup. I can imagine how my guests would be blown away (like your class students) if I make this for an amuse-bouche for their course meal. Thanks so much for sharing this recipe. Tell me , if I use ginger ale instead of wine do I still add it to the soup just before serving? It is a must try for me now coz I am so much blown away just by looking at the pictures.

    • Denise Pare-Watson says

      at

      Thank you so much for your lovely comment, Fouzia. You can certainly add the ginger ale just before serving. But, first, I will tell you my secret – sometimes, because I want the somewhat thicker texture of the strawberry soup so that I can make a yogurt heart decoration, especially for amuse-bouche, I skip the step of adding wine or ginger ale. It is just as delicious without this step. Does that make sense? If you try it, please let me know 🙂

  5. Marisa says

    at

    I LOVE this pretty in pink soup and can only imagine how delicious it must be, not to mention the smiles it must bring to everyone’s face when served with this lovely soup!

    • Denise Pare-Watson says

      at

      Thanks so much for your comments, Marisa! It is such a pretty soup and delicious as well.

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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