Perfect as an afternoon treat or a light dessert, chilled strawberry soup is the perfect seasonal recipe for summers in Provence—or anywhere in hot weather!
In modern times, cold soups are more closely aligned with a meal’s amouse bouche than its hearty main dish. The idea is to excite your appetite and prepare it for what’s ahead, not satiate your hunger. Of course, given that many chilled soups, such as this strawberry, basil and coconut blend, are sweet, they are also a wonderful way to finish off a delicious meal.
Why Cold Soup?
Germany’s cucumber soup. Hungary’s sour cherry. Portugal’s ajoblanco. And France’s Vichyssoise. What do all of these delicious soups have in common? They are refreshing enough to be served in the height of summer’s heat—because they are chilled.
Got a Blender?
If you have a blender or food processor, congratulations—you’re equipped to make chilled soups! Forget about fancy slicing and dicing, searing or hours of simmering. Chilled soups simply use complementary fresh seasonal ingredients for a quick and no-fuss recipe that delights the palate.
The Strawberries of Provence
Although chilled strawberry soup can hardly be called an authentic French recipe, strawberries are a seasonal ingredient in France’s Provence region from March through June. Wild strawberries, known locally as fraises des bois, thrive in Provence’s shade. Anyone attending Les Halles outdoor market in Avignon during these months will likely come across sun-kissed varieties from the town of Carpentras. So important are these seeded fruits that there is even a Carpentras Strawberry Fraternity. Annual production of the fruit is about 4,000 tons.
Whether you can pick your own or need to buy them at the market, strawberries are the delicious main ingredient of this refreshing and easy to make at home recipe!
Chilled Strawberry, Basil and Coconut Soup
1 & 1/8 lbs. Frozen Strawberries (about 4.5 cups)
1/2 TBS Confectioners’ Sugar
2 TBS and 2 tsp. Lemon Juice
1¼ tsp. Sweet Basil
1/4 qt. Strawberry Ice Cream
¾ C and 2 TBS Coconut Cream
Using a blender or food processor, blend the above ingredients until a smooth pouring consistency is reached. If texture is too thick, add milk to thin it down with more coconut cream to taste. Serve immediately.