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Chilled Minted Strawberry Yogurt Soup

Minty, silky and sweet, this soup is easy and quick to make. The perfect start to a light spring luncheon or the perfect end to a summer night's meal.

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 1 c fresh spearmint leaves (loosley packed, washed)

  • 1/2 c sugar

  • 4 pint fresh strawberries (washed and hulled)

  • 1/2 c honey

  • 1 quart Stonyfield Organic Fat Free Plain Yogurt

  • Garnish

  • Yogurt (sliced strawberries, and spearmint leaves)

Calories: 210, Calories from Fat: 5, Total Fat: 0.5g, Sodium: 80mg, Total Carbohydrate: 47g, Dietary Fiber: 4g, Sugars: 42g, Protein: 6g, Calcium: 25%


Step 1

Combine the spearmint and sugar in the bowl of a food processor, fitted with the steel blade, and process until the mint is finely minced. Add the strawberries and honey, and process until the berries are puréed.

Step 2

In a large bowl combine the strawberry purée with the yogurt, and stir until well blended. Cover and refrigerate the soup several hours or overnight.

Step 3

Ladle the soup into chilled bowls and serve garnished with a dollop of yogurt, a slice of strawberry, and a fresh spearmint leaf.