Chilled Minted Strawberry Yogurt Soup

By Stonyfield

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: 4 hrs

Level: Easy

Prep: 10 mins

Cook: 0 mins

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)
  • directions

    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.

    make it with yogurt instead!