Silky Strawberry Balsamic Soup |

Silky Strawberry Balsamic Soup with Yogurt Drizzle




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.


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


  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.


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.

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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.

Recipe by UrbnSpice at