Cold Strawberry Orange Soup

Cold Strawberry Orange Soup (page 195)
Phillip Jourdan
  • Yield: 6 servings

This recipe is a real winner — quick, easy and delicious. As a summer dessert that virtually everyone (even those who are watching their waistlines) can enjoy, it is perfect. And it is so satisfying that no one will think it’s a “light” dessert.


6 (8-ounce, 250 mL) jars
4cups hulled fresh strawberries (1 L)
1/2cup confectioner's (icing) sugar (125 mL)
1cup orange juice (250 mL)
3tablespoons chopped fresh mint leaves, divided (45 mL)
1tablespoon finely grated orange zest (15 mL)
1teaspoon granulated sugar (5 mL)
1tablespoon slivered almonds (15 mL)
1/4cup plain yogurt (60 mL)
6 mint leaves


  1. In food processor fitted with the metal blade, purée strawberries. Add confectioner’s sugar and process for 1 minute. Add orange juice and process for 1 minute. Add 1 tbsp (15 mL) mint and process for 1 minute. Transfer to jars, dividing equally, and refrigerate for 1 hour.
  2. In a bowl, mix remaining mint, orange zest, granulated sugar and almonds. Add yogurt and mix well. Top each jar with a dollop (about 1 tbsp/15 mL) of the mixture, garnish with a mint leaf and serve immediately.


  1. Use a funnel to pour this soup neatly into the jars without making a mess
  2. If you like this soup as much as we do, make it all year long, using frozen strawberries.

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. May not be reprinted without publisher permission.