TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4-6 servings


  • 1 quart fresh strawberries
  • 1 cup orange juice
  • 1/8 teaspoon ground cinnamon
  • 1-1/2 teaspoons quick-cooking tapioca
  • 1 cup buttermilk
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • Whipped cream or yogurt and fresh mint, optional

Nutritional Facts

1 cup: 132 calories, 1g fat (0 saturated fat), 2mg cholesterol, 44mg sodium, 31g carbohydrate (26g sugars, 2g fiber), 2g protein.


  1. In a blender, combine strawberries, orange juice and cinnamon; cover and process until smooth.
  2. Transfer to a large saucepan; add the tapioca and let stand for 5 minutes. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in buttermilk, sugar, lemon juice and peel. Refrigerate. Garnish with whipped cream or yogurt and mint if desired. Yield: 4-6 servings.
Editor's Note: Hollowed-out honeydew or cantaloupe halves make fun serving bowls for this soup.
Originally published as Chilled Strawberry Soup in Country Woman May/June 1998, p35

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