Strawberry-Yogurt Soup

This beautifully colored and flavorful soup is an unusual end to a summer dinner. Serve with more sliced strawberries or float some raspberries on top.

Serves: 6Hands-on: 20 minutesTotal: 3 hours 30 minutesDifficulty: Easy

Serves: 6


  • 3 cups chopped strawberries
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 cup frozen orange juice concentrate
  • 1⁄2 cup water
  • 1⁄4 cup dry red wine
  • 1⁄8 tsp. ground cloves
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1 pint low-fat strawberry yogurt
  • 1 Tbsp. walnut oil


  • In a large saucepan, combine strawberries, cinnamon, orange juice concentrate, 1⁄2 cup water, wine, and cloves. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
  • In a small bowl, combine cornstarch with 2 tablespoons water and mix well. Add to the strawberry mixture; cook until thickened, about 5 minutes. Puree using an immersion blender.
  • Remove from heat, let cool for 1 1⁄2 hours at room temperature, then add the yogurt. Cover and refrigerate for 3 hours before serving. Serve with a drizzle of walnut oil.