Cold Strawberry Soup

Fresh strawberries and Grand Marnier make this a pleasant dessert soup to serve at summer gatherings. Chill the soup overnight for a cool refreshment on a hot summer day.


  • 1 quart (525 g) strawberries, hulled, quartered
  • ⅓ cup (65 g) granulated sugar
  • 2 fluidounces (60 ml) Grand Marnier
  • 3 cups (720 ml) heavy cream
  • 3 cups (720 ml) apple juice
  • ½ cup (120 ml) honey
  • 1 teaspoon lemon juice
  • strawberry, for garnish


  1. In a large nonreactive bowl, combine the quartered strawberries, sugar, and liqueur and refrigerate for at least 2 and up to 24 hours.
  2. Working in batches, add the berries with their juices into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 25 seconds, or until smooth.
  6. Transfer purée to a large bowl and repeat process with remaining berries.
  7. Add the heavy cream, apple juice, honey, and lemon juice to the berry purée. Whisk to blend ingredients completely.
  8. Chill the soup at least 4 and up to 24 hours.
  9. Serve the soup chilled in cups garnished with a slice of strawberry.


In addition to Grand Marnier, try substituting other cordials or liqueurs, such as Chambord, a raspberry-flavored liqueur, or amaretto, an almond-flavored liqueur.