Strawberry Soup

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I totally forgot about my pet peeve for blogs with recipes.  I want the recipe first and notes and funny stories after.  I will practice what I preach!  Scroll down after the recipe for more…

Strawberry Soup

Yield: 4 servings


  • 16 ounces strawberries
  • 1 cup fruit juice
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1/4 cup plain greek yogurt


  1. Wash and de-stem and cut the strawberries in half.
  2. Add all ingredients to blender.
  3. Blend for thirty seconds
  4. Refrigerate for at least two hours before serving.
  5. Can be made the day before.
  6. I usually quadruple the recipe to feed a crowd.
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We are currently celebrating the Jewish holiday of Shavuot where the Jews were first given the torah.  It is a custom on this holiday to eat lots of dairy and not meat.  There are different theories behind this but one that I recently heard that I really like is that the Torah to the Jews is like the Mother’s Milk.

I have been making a different strawberry soup for many years – but it had a ton of sugar in it.  Over the last couple of months I have personally cut plain sugar from my diet.  I have not been able to cut it from my kids diet but I am more thoughtful about giving it to them.  I changed my basic recipe that is fruit, juice and honey.   I used a pineapple, banana, orange juice that gave the soup a lot of natural sweetness with no added white sugar.



We had 10 people for our Shavuot dinner last night and all but one 6 year old boy licked their bowl clean! I am glad I wrote the recipe down as I was working on it.  I will definitely make it next year.

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