Recipe courtesy of Jimmy Kennedy, Marialisa Calta, and Maya Kennedy

Strawberry Soup

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  • Yield: 4 servings
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3 cups fresh strawberries, hulled and rinsed, or frozen strawberries (see Note)

1/2 cup sugar

1/2 cup sour cream

1 1/2 cups ice water

1/2 cup chilled white wine


  1. Put all the ingredients in a blender and puree until smooth. Cover and chill very thoroughly before serving.

Cook’s Note

If using frozen strawberries, use only 1 cup water. You will not have to chill the soup if you serve it immediately.