Cold Strawberry Soup
Submitted by sandysue
Chilled strawberry soup blended with pineapple juice, Burgundy wine, and sour cream, topped with whipped cream and mint. A gorgeous no-cook fruit soup for summer entertaining.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
3 hrsRuby red, creamy, and spiked with Burgundy wine, this chilled strawberry soup is the kind of opener that makes people forget they’re eating soup at all.
Fresh strawberries and pineapple juice get blended smooth with powdered sugar, then swirled with sour cream and dry red wine for a flavor that dances between sweet, tangy, and just a little boozy.
Chill it for a few hours and serve in your prettiest bowls with a dollop of whipped cream, sliced berries, and a sprig of fresh mint.
It doubles as a dessert course when you want something lighter than cake but more special than fruit.
Kitchen Tips
- Use the ripest, most fragrant strawberries you can find. Pale, underripe berries won’t deliver the deep ruby color or the punch of flavor this soup needs.
- Blend the sour cream and wine for the full two minutes. This extra blending makes the texture impossibly silky instead of grainy.
- Any dry red wine works, but a fruity Burgundy or Pinot Noir complements the berries best without overpowering them.
Ingredients
Directions
Combine pineapple juice, powdered sugar and strawberries in container of electric blender.
Blend until smooth.
Add burgundy and sour cream, process an additional 2 minutes.
Cover and chill several hours.
Garnish with whipped cream, sliced strawberris and mint leaves.
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