Recipe by PaulaG
An elegant chilled soup for the summer. This recipe is courtesy of Vita-Mix. If you are using a blender, cut the strawberries in quarters before adding to the container.
Top Review by Domestic Goddess
Hey Paula, this soup was so good! My husband picked strawberries on Saturday, and withn 2 days, I had made this delectable soup 4 times, as I just couldn't get enough of it. I think this soup would taste great even as a dessert. When I was preparing this soup for the first time, I reduced the ingredients to make it a serving for one person, and when I needed to add the pineapple juice, I added the juice from a can of crushed pineapple, and later when making the soup again, I ended up adding some of the crushed pineapple, which worked great in the soup. I did however, add 1 tablespoon of sugar per each serving I had made; especially since the pineapple juice is a bit tart. Also, I subbed vanilla yogurt for the strawberry yogurt, and when it came to adding the ice, I added 2 mini ice cubes per each serving. Since I thoroughly enjoyed this soup, I froze extra sweetened strawberries to make this soup again in the near future. Paula, I want to thank you for sharing this recipe with fellow Zaar members. I hope others will make this soup, as it's to die for!!
- 3 cups strawberries, washed and hulled
- 1⁄2 cup pineapple juice, chilled
- 1 tablespoon sugar or 1 tablespoon splenda sugar substitute
- 1 cup non-fat strawberry yogurt
- 1⁄2 cup ice