Articles & Recipes

Cold Strawberry Orange Soup

February 6, 2019

This recipe is a real winner — quick, easy and delicious. As a Valentine's Day dessert that virtually everyone (even those who are watching their waistlines) can enjoy, it is perfect. And it is so satisfying and refreshing that no one will think it’s a “light” dessert.

Ingredients Makes 6 servings

4 cups hulled fresh strawberries 1 L
1⁄2 cup confectioner’s (icing) sugar 125 mL
1 cup orange juice 250 mL
3 tbsp chopped fresh mint leaves, divided 45 mL
1 tbsp finely grated orange zest 15 mL
1 tsp granulated sugar 5 mL
1 tbsp slivered almonds 15 mL
1⁄4 cup plain yogurt 60 mL
6 mint leaves 6


  • Six 8-ounce (250 mL) jars
  • Food processor or blender
  1. In food processor fitted with the metal blade, purée strawberries. Add confectioner’s sugar and process for 1 minute. Add orange juice and process for 1 minute. Add 1 tbsp (15 mL) mint and process for 1 minute. Transfer to jars, dividing equally, and refrigerate for 1 hour.
  2. In a bowl, mix remaining mint, orange zest, granulated sugar and almonds. Add yogurt and mix well. Top each jar with a dollop (about 1 tbsp/15 mL) of the mixture, garnish with a mint leaf and serve immediately.
Use a funnel to pour this soup neatly into the jars without making a mess. If you like this soup as much as I do, make it all year long, using frozen strawberries.


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