Chilled Strawberry-Ginger Soup

This beautiful and healthy fruit soup is quick and easy to make and full of flavor. Along with ripe berries, it’s sweetened with minced candied ginger, vanilla yogurt, and fresh orange juice. Serve a cup and a half of the soup for a light warm-weather entrée or a cup as an appetizer or dessert. You can substitute other juices or even coconut milk for part of the liquid.


1 pound strawberries, hulled, 1 small berry reserved for garnish
1 cup low-fat vanilla yogurt, plus 1/4 cup for garnish
1/4 cup orange juice, preferably freshly squeezed
2 tablespoons minced candied ginger (about 1 ounce)
3 tablespoons chopped mint leaves, plus 4 small leaves for garnish


  1. In the jar of an electric blender, combine the strawberries, 1 cup yogurt, orange juice, and ginger and purée until completely smooth. Chill for at least 1 hour.
  2. Meanwhile, in a small bowl, combine the remaining yogurt with the chopped mint leaves and, using a muddler or the back of a spoon, crush the leaves to release their flavor; set aside. Ladle the soup into chilled bowls. Strain the minted yogurt into a small cup. Spoon a generous dollop of the strained yogurt in the center of each bowl of soup. Slice the reserved berry lengthwise. Place a few slices on the yogurt, add two small mint leaves, and serve.


From Soup for Two: Small-Batch Recipes for One, Two or a Few