Return to Content

Cold Strawberry Soup

Cold Strawberry Soup
2 votes, 2.00 avg. rating (52% score)

Yield: 8 to 10 servings

Cool and refreshing -- this soup is a winner during strawberry season.


  • 2 quarts fresh strawberries
  • 1 cup white sugar
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • grated zest of 1 lemon
  • 2 cups Rhine wine


In a food processor or blender, puree the berries. Set aside.

In a small saucepan, combine the sugar and water. Boil for 10 minutes to make a sugar syrup. Cool. Add the berries to the cooled syrup. Stir in the lemon juice and zest. Chill well. Just before serving, stir in the wine.

Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

2 Responses to Cold Strawberry Soup

  1. Anonymous February 6, 2004 at 3:24 pm #

    More of a desert than a meal

  2. Phyllis De Novellis April 2, 2004 at 4:19 pm #

    This is great as an appetizer – not a meal.
    I substituted White Grape Juice for the wine. I do like the other Cold Strawberry Soup recipe better…
    I served this with Chicken Salad on a croissant with a beverage.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111