Grilled Strawberry Soup
46 days ago
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This recipe is a real palate-cleanser and has surprising layers of flavor from grilling the strawberries. I created this Grilled Strawberry Soup for a client who requested it after they had something similar overseas.
Preparing the Strawberries
The strawberries are halved and grilled, but when preparing them, keep the stems intact. The stems will be removed after grilling. Use a Santoku-Style 3″ Paring Knife to prep them.
The berries are drizzled with olive oil and grilled on a grill pan or sauté pan over medium-high heat. They will become a bit sweeter and juicier and take on a somewhat smoky flavor.
The Rest
Once the strawberries are grilled, slice off their stems before tossing them into a blender with fresh orange juice, honey, salt and fresh basil. To prep the basil for the blender, snip it up with Cutco’s Super Shears. It doesn’t have to be perfect, but it will blend better if it is cut up instead of adding whole leaves.
You can also blend in some frozen strawberries if need be.
With regard to the honey, this can be adjusted based on how sweet or tart your strawberries are. So give your berries a quick taste before adding the honey, or add the honey a little at a time and taste as you go until you have the desired sweetness.
The finishing touch for the soup after it’s chilled is a swirl of sour cream or full fat yogurt on top.
This Grilled Strawberry Soup is great for serving in between courses as a palate-cleanser. Along with the sweet and slightly smoky flavor from the grilled strawberries, the orange juice adds some brightness and the basil brings some freshness.
This is a tantalizing and refreshing chilled soup that is easy to make and will have your guests asking for more.
Ingredients
- 1 tablespoon olive oil
- 4 cups halved fresh ripe strawberries with stems on (reserve 4 strawberries with stems on for garnish)
- 1/2 cup freshly squeezed orange juice, from 1 orange
- 1 to 2 tablespoons honey, depending on taste preference
- 1/8 teaspoon salt
- 1/4 cup rough chopped fresh basil leaves
- 1/4 cup sour cream or full fat yogurt for serving (optional)
Directions
- Heat a grill pan or sauté pan to medium-high.
- Drizzle oil over strawberries.
- Cook cut side down for about 1 minute (this is just to give a smoky flavor to the berries and make them slightly sweeter).
- Remove from the heat, cut off stems and add to a blender along with orange juice, honey, salt and chopped basil.
- You might need to do this in batches depending on the size of your blender. Blend until everything is creamy and smooth.
- Place in refrigerator and chill for at least 2 hours.
- Serve in bowls and add a teaspoon or two of the sour cream or yogurt on the top of each bowl of soup. Swirl and serve with a garnish of a strawberry on the rim of each bowl.
Note: Add more or less honey depending on the sweetness of the strawberries. If the strawberries are tart, add more honey and if they are sweet, add less.
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