Inspired by the version served at the majestic Grand Floridian Hotel in Disney, this Chilled Strawberry Soup is a little lighter but tastes even better than the original. Easy to make in just a few minutes, you’ll be whipping it up all summer long!
Let’s talk about Walt Disney World for a moment. I absolutely love it there. It is the happiest place on earth. At least the memories you keep are always that it’s the happiest place on earth. While you’re there, it’s fun…and clean….and amazingly magical. Magical in that you forget about the long lines when you don’t have a FastPass. You don’t really recall the rudeness of some of the people trampling small children just to get 6 inches closer to the parade route. You forget that when you visit in August you should never, ever, ever walk outside for more than 45 seconds or you may end up with mild heat stroke.
No…you remember how your kids (and your own) faces lit up when they see Elsa…LIVE and in person! You remember how exhilarating the Tower of Terror is and how you got back in line to wait another 45 minutes because you could only get one FastPass. You remember the food….oh, the food. The food in any of the Disney theme parks is magical all by itself. The lunch at Be Our Guest is truly something to remember (So good I did a whole post on it!). Dinner at the Hoop de Doo is a must see…and eat. That fried chicken…OMG. And the Chilled Strawberry Soup at 1900 Park Fare in the Grand Floridian Hotel is simply spectacular.
I dream about the Chilled Strawberry Soup regularly. It’s so light and creamy, smooth and sweet. It’s the perfect way to end #BrunchWeek. My version is a little lighter than the recipes I’ve seen online when doing a little research. And unlike the Disney version I keep seeing, I use fresh strawberries, not frozen. I also replaced the often used sour cream with low-fat greek yogurt. For this recipe I used Stonyfield Greek Yogurt but you can use your favorite brand. It’s perfect as a first course for brunch or you could serve it in little shot glasses if you’re doing more of an appetizer style brunch buffet. Chilled Strawberry Soup would look stunning situated next to the Smoked Salmon Canapes I posted yesterday…just a little suggestion. And throw in a pitcher of citrusy Bloody Margaritas and you’ve got one magical party.
Don’t forget to visit my other #BrunchWeek friends to see what they’re cooking up today and DEFINITELY don’t forget to enter the huge GIVEAWAY that’s going on right now!
Chilled Strawberry Soup
- 2 cups chopped fresh strawberries
- 1 1/2 cups plain low-fat greek yogurt (I used Stonyfield)
- juice of one lime
- 1 1/2 teaspoons salt
- 3/4 cup confectioners' sugar
- 4 ounces half and half
- Place all ingredients in a blender and puree for 3 minutes or until all the ingredients are well blended. Pour into an airtight container and chill for 30 minutes or up to 24 hours.
- Serve in chilled bowls and garnish with whipped cream and strawberries if desired.
Join us for Brunch today with these recipes from the #BrunchWeek Bloggers!
Grape Mojito from The Spiffy Cookie.
BrunchWeek Egg Dishes:
Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.
BrunchWeek Breads, Grains and Pastries:
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.
BrunchWeek Main Dishes:
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.
BrunchWeek Fruits, Vegetables and Sides:
Chilled Strawberry Soup from The Suburban Soapbox
Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.