Strawberry soup can serve both as a first course (especially when paired with croutons) or as a dessert. Either way, it guarantees pure enjoyment! If you think a sweet soup is an unusual choice for lunch, think again—it provides an excellent energy boost thanks to the vitamins and sugars. On a hot summer day, nothing beats this refreshing dish! If you’re preparing it for kids, you can easily omit the wine and substitute it with apple juice, natural yogurt, or kefir.
Recipe Details:
- Difficulty: Easy
- Calories: 179.53 kcal/serving
- Servings: 6
- Prep Time: 15 minutes
Macronutrients (Per Serving):
- Protein: 1.97g
- Fat: 0.86g
- Carbohydrates: 36.20g
Ingredients for 6 servings:
- 4.4 lbs (2 kg) strawberries
- ½ cup (100g) sugar
- 2 peaches
- 5 sprigs red currants
- ⅓ cup (100ml) dry white wine
Step-by-Step Instructions:
Prepare the Strawberries:
- Sort through the strawberries, wash them under running water, and pat them dry with paper towels.
- Remove the stems. Place 2.2 lbs (1 kg) of strawberries into a blender.
- Add the sugar and blend until smooth. Strain the strawberry purée through a fine sieve into a bowl to remove the seeds.
Chill the Soup:
- Transfer the strawberry purée to a pitcher or a large jar.
- Stir in the dry white wine and refrigerate until ready to serve.
Prepare the Fruit:
- Wash the peaches and currants, then dry them on paper towels.
- Peel the peaches, slice them in half, and remove the pits.
- Slice the remaining strawberries and peaches into wedges.
Assemble and Serve:
- Pour the chilled strawberry purée into individual bowls.
- Add the sliced strawberries, peach wedges, and red currants to each bowl.
Nutritional Information (per 100g):
- Protein: 0.67g (1.06% of daily value)
- Fat: 0.27g (0.39%)
- Carbohydrates: 13.61g (4.46%)
- Calories: 55.12 kcal (2.62%)
- Sodium: 1.42mg (0.20%)
- Total Sugar: 11.36g (37.87%)
- Saturated Fatty Acids: 0.02g (0.09%)
- Dietary Fiber: 1.83g (9.15%)
Chef’s Tip:
If you love this strawberry soup and want to make it regularly, double or triple the amount of purée in advance. Store it in the freezer, and next time you prepare the soup, simply thaw the purée and serve it in bowls.
Useful Note:
You can also make the purée for this refreshing summer soup using a mix of berries. Try adding raspberries, red and black currants, blueberries, or cherries to complement the strawberries.
This light, fruity soup is the perfect treat for a hot summer day—healthy, refreshing, and bursting with flavor!
