Chilled soups can make a wonderful addition to your Easter meal! They work with both brunch items and traditional dinner menus. Better yet, they’re quick to prepare and can be made a day ahead. Oh, and they look pretty too!
At brunch, try serving a chilled soup in a teacup. For dinner, you can use a shot glass for an amuse-bouche-sized serving or plate up traditional bowls for a refreshing and elegant first course.
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TIP: For the smoothest texture, lightly pre-process your fruit/veg in small batches in a food processor prior to combining and processing all listed ingredients.
Chilled Strawberry Soup
This recipe is based on a family favorite that is served at the Grand Floridian resort at Disney. Fortunately for you, it’s super quick and easy to make at home!
- 2 pounds of frozen strawberries
- 16 ounces of heavy cream
- 2 ounces sour cream
- 3 ounces yogurt
- 1⁄2 pound of fresh strawberries for garnish
Thaw the frozen berries in their juices. Blend all of the ingredients (except the fresh berries) on low until smooth. Chill and shake well before serving. Add fresh strawberry halves as a garnish.
Serves 4-6.
Chilled Cucumber Soup
- 1 pound cucumbers, peeled, halved lengthwise, and seeded
- 2 cups buttermilk (or 1 1/2 cups plain yogurt plus 1/4 cup water)
- 1 large garlic clove, peeled and smashed
- 2 anchovy fillets (optional)
- 2 small whole scallions, trimmed
- Half of a jalapeño pepper, seeded, deveined, and chopped
- ½ cup packed mixed fresh herbs (mint, parsley, dill, tarragon, basil, and cilantro)
- ½ teaspoon sherry or white wine vinegar, more to taste
- ¾ teaspoon kosher sea salt, plus more to taste
- 2 tablespoons crumbled feta cheese
In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar, and salt. Blend until smooth and adjust seasoning as needed. Pour into serving bowls and top with a small bit of feta cheese and a sprig of one of the herbs used in the recipe.
Serves 2-4. Original Recipe from NYT Cooking.
Chilled Mango Soup with Coconut and Lime
- 3 ripe mangos
- 3 1/2 ounces plain low-fat Greek yogurt
- 1/2 cup coconut milk
- 1/2 cup 2% milk
- 1 tablespoon + 2 tsp lime juice
- 1 teaspoon lime zest
- 2 teaspoons honey
- 1/2 Serrano pepper, finely minced
- 1 teaspoon mint leaves
- ½ teaspoon kosher salt
Slice mangos in half around the seed. Cross-hatch the fruit with a knife then scoop it out with a spoon and put it into the bowl of a food processor. Add the remaining ingredients to the bowl, and process until smooth. Chill for several hours (or overnight) before serving.
Serves 4. Original Recipe from The Wimpy Vegetarian.
Looking for ideas on what to serve for Easter? Try this spring pea crostini appetizer, a shrimp and citrus salad, or a crispy yet creamy Pavlova for dessert. I’m off next week but will be back soon with fresh travel and lifestyle posts.
Thanks so much for your likes, shares and follows! Until next time,
