When it’s too hot to cook but you still want something impressive—and refreshingly unexpected—this chilled strawberry basil soup is just the thing. Made with peak-season berries, fresh herbs, and a touch of acidity, it hits the perfect balance of sweet and savory. And the best part? It only takes about 10 minutes of prep and no stove required.
This soup makes a beautiful starter for a summer dinner party, a light midday snack, or a fruit-forward dessert. It’s even better with a swirl of Greek yogurt or coconut cream and a sprig of fresh basil on top.
Get the recipe for Chilled Strawberry Basil Soup:
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Chilled Strawberry Basil Soup
- Prep Time: 10 mins
- Total Time: 1 hr 10 mins
- Yield: 4 1x
Ingredients
- 1 pound fresh strawberries, hulled and halved
- 1 tablespoon honey or maple syrup (adjust to taste)
- 1 tablespoon balsamic vinegar or lemon juice
- ¼ cup fresh basil leaves, plus more for garnish
- ½ cup cold water (or use coconut water for extra flavor)
- Pinch of salt
- Optional: ¼ cup plain Greek yogurt or coconut cream
Instructions
- Blend it all up: In a blender, combine strawberries, honey or maple syrup, balsamic vinegar or lemon juice, basil, water, and a pinch of salt. Blend until very smooth.
- Chill: Transfer the mixture to a covered bowl or jar and refrigerate for at least 1 hour, until fully chilled.
- Serve: Stir well before serving. Ladle into small bowls or cups. For extra creaminess, swirl in a spoonful of yogurt or coconut cream, and top with more basil and a crack of black pepper.
Serving Tip: This chilled soup doubles as both an appetizer and dessert. Serve it with grilled sourdough, a wedge of soft cheese, or a dollop of whipped mascarpone for something a little more decadent.
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