I love cold fruit soups in the summer. There's something so
fun and expected about them, like having dessert before dinner. What makes them
appetizers, though, and not dessert, is that they're not out and out sweet.
The blueberry soup that I wrote about a few years ago (still
a regular in our summer rotation) definitely leans more towards sweet than
savory, with its strong hit of blueberry and cinnamon undertones. But it's not
so sweet that you feel like you're eating blueberry yogurt.
This roasted strawberry soup is even more restrained. I add
only a teaspoon or so of sugar. Just enough to cut any tartness in the berries.
Roasting the berries intensifies their flavors. The sherry adds a bit of
richness. And the yogurt smooths it all out.
Serve this soup very cold, in small clear glasses, with or
without spoons. It's a really fun and informal way to kick off a summer meal.
Start with red, ripe strawberries.
Halve berries and toss with sherry.
Spread berries evenly on a large baking
sheet.
Roast until the strawberries start to break down and
caramelize a little.
Transfer the berries and their juices to a food processor.
Process until smooth.
Add Greek yogurt to the food processor.
Blend again until well
mixed. Thin with water if needed.
Refrigerate the soup until cold. Enjoy!
Chilled Roasted Strawberry Soup
Recipe slightly adapted from The View From Great Island
2 pints strawberries
3 Tbsp dry Sherry
16 oz Greek yogurt
1 Tbsp lemon juice or Sherry vinegar if needed
1. Set oven to 400F
2. Wash and trim the strawberries. Cut the larger ones in
half. Put them in a bowl and toss with the Sherry.
3. Spread out the berries in a baking dish big enough for
them to be in a single layer. Roast for about 20 minutes or until the strawberries
start to break down and caramelize just a little bit.
4. Scrape the berries and any juice into the bowl of a
food processor, and puree.
5. Add the yogurt to the processor and blend. Add a little
water if the soup seems too thick.
6. Refrigerate until chilled. Taste before serving and add
the lemon juice or vinegar if the soup needs a little tang.
7. Serve very cold, in small glasses or bowls.
Serves 4 to 6
