Chilled Strawberry Basil Soup

Perfect for summer! chilled strawberry basil soup (with angel food cake croutons!) click through for recipe We all have some sort of food memory that we associate with summer. I have a seasonal fondness for Bomb Pop popsicles and potato salad, but my husband Todd would always talk about this chilled strawberry soup that he used to eat in the summer and how much he missed it. Since the soup was at a restaurant and not something he had a recipe for, he’s never known exactly how to make it. But it sounded so delicious I thought I would take up the task of recreating a bite of his childhood. I thought it would be fun to put a basil twist on the flavors and Emma suggested adding some angel food cake croutons. I mean, the croutons are genius, right?!?

Perfect for summer! chilled strawberry basil soup (with angel food cake croutons!) click through for recipe Chilled Strawberry Basil Soup, serves 2.

2 cups frozen strawberries
1/4 cup sour cream
1/2 cup half and half
1 cup milk
1/4 teaspoon basil extract (or chopped basil leaves to taste)
sugar to taste

Perfect for summer! chilled strawberry basil soup (with angel food cake croutons!) click through for recipe Take all your ingredients except for the sugar and basil extract and blend them until smooth in a blender.

Perfect for summer! chilled strawberry basil soup (with angel food cake croutons!) click through for recipe Add in your sugar to taste. You’ll probably use anywhere between 2-4 tablespoons, but it depends on how sweet your strawberries are to begin with. Once your soup is the desired level of sweetness, add in 1/4 teaspoon of basil extract, then add more as needed. If you want to use fresh basil, start with a few chopped leaves and adjust to taste.

Place your soup in the refrigerator to chill overnight or for about 8 hours before serving.

Perfect for summer! chilled strawberry basil soup (with angel food cake croutons!) click through for recipe For the croutons, cut 1″ thick slices of angel food cake and then cut into 1″ squares. Place on an oiled baking sheet and place in a 400ยฐ oven until the edges are golden brown (about 7 minutes or so). Place the croutons on your soup right before eating.

Perfect for summer! chilled strawberry basil soup (with angel food cake croutons!) click through for recipe Perfect for summer! chilled strawberry basil soup (with angel food cake croutons!) click through for recipe The light sweetness of the creamy soup paired with the earthy basil and crunchy croutons are an ah-mazing combination! Since I don’t know what the soup that Todd used to get tasted like, I was just making something that tasted good to me, but he absolutely loved it and said it was really close to the original. We ate the soup later that night on our patio with friends, and it was the perfect choice for a hot summer evening. Todd was so sad to eat the last bowl of it, but I reminded him that this time I know where to get the recipe ๐Ÿ˜‰ xo. Laura

Credits // Author and Photography: Laura Gummerman. Photos edited withย A Beautiful Mess actions.

Chilled Strawberry Basil Soup

Servings 2

Ingredients

  • 2 cups frozen strawberries
  • 1/4 cup sour cream
  • 1/2 cup half and half
  • 1 cup milk
  • 1/4 teaspoon basil extract or chopped basil leaves to taste
  • sugar to taste

Instructions

  1. Take all your ingredients except for the sugar and basil extract and blend them until smooth in a blender.
  2. Add in your sugar to taste. You'll probably use anywhere between 2-4 tablespoons, but it depends on how sweet your strawberries are to begin with. Once your soup is the desired level of sweetness, add in 1/4 teaspoon of basil extract, then add more as needed. If you want to use fresh basil, start with a few chopped leaves and adjust to taste.
  3. Place your soup in the refrigerator to chill overnight or for about 8 hours before serving.
  4. For the croutons, cut 1" thick slices of angel food cake and then cut into 1" squares. Place on an oiled baking sheet and place in a 400ยฐ oven until the edges are golden brown (about 7 minutes or so). Place the croutons on your soup right before eating.

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