Chilled Strawberry Soup  

A staple of Scandinavian breakfasts of the 1970s, strawberry soup is a refreshing – and surprising – way to elevate your strawberry game in a relaxed, easy-going style, perfect for a summer first course or dessert.  



  • 2 pints strawberries, hulled, reserving 6 
  • 1 cup fresh orange juice  
  • 1¼ tsp instant tapioca  
  • 1/6 tsp allspice  
  • 1/8 tsp cinnamon  
  • ½ cup sugar  
  • 1 tsp grated lemon peel  
  • 1 Tbsp lemon juice  
  • 1 cup buttermilk  


  1. Purée strawberries in food processor or blender. Strain into a saucepan. Add orange juice. 
  2. In a small bowl, mix tapioca, spices and  3 Tbsp of strawberry mixture together and add back to saucepan. Heat, stirring constantly, until mixture boils. Cook for 1 minute. Remove from heat, stir in sugar, lemon peel and juice and buttermilk until combined.    
  3. Slice the 6 remaining strawberries, add to the soup. Cover and chill soup for at least 8 hours. Keeps for up to three days.