Chilled Strawberry Soup – Skyterra Recipe
Here’s a an idea for summery, chilled soup, ideal for a spa lunch. Similar to gazpacho, this Chilled Strawberry Soup with Tarragon shows off its pretty pink color and a unique, sweet and tart flavor. This recipe is courtesy of Skyterra Wellness Retreat in North Carolina
Ingredients
- 1 teaspoon olive oil
- 1/3 whole fennel bulb - chopped bulb -- reserve the rest for a salad or another use
- 1/4 whole onion - sweet, chopped
- 1/2 tablespoon ginger root - fresh, chopped fine
- 1/4 stick cinnamon - stick, not ground
- 4 cups strawberries - hulled, cleaned and halved
- 2 tablespoons honey
- 1 tablespoon sorghum syrup - or try molasses if necessary
- 1/2 can coconut milk - unsweetened
- 8 ounces almond milk - unsweetened
- 3 tablespoons tarragon - fresh, chopped
- 1 pinch salt - to taste
- 1 bunch Fresh mint leaves - garnish, optional
Instructions
- Bring a 4-quart pot to medium high heat.
- Add olive oil, and then add the fennel, onion, ginger, and cinnamon stick.
- Cook vegetables until soft, stirring occasionally. Stir in the strawberries.
- Continue to cook down veggies and berries until strawberries have softened, about 5-10 minutes.
- Add all liquids, tarragon, and a pinch of salt.
- Cook until everything is hot and slightly reduced (about 5-10 minutes).
- Remove and discard cinnamon stick. Remove soup from heat and allow to cool slightly. Use an immersion blender to puree until smooth (alternative: puree in batches in a tabletop blender).
- Allow soup to sit for about 20-30 minutes at room temp, and then pour soup into sealed containers then chill for at least 24 hours to allow the flavors to develop overnight.
- Serve chilled with more fresh strawberries and tarragon or mint leaves.
Video
Spa Index Kitchen Notes
Nutrition
Skyterra Wellness Retreat near Asheville, surrounded by the Pisgah National Forest, in the Blue Ridge Mountains of western North Carolina. Skyterra offers an all-inclusive weight loss and fitness program in this beautiful mountain and lake setting. Guests explore sustainable foundations of good health, sound nutrition, and mindful well-being, and enjoy daily fitness, outdoor adventures, water sports, farm-to-fork cuisine, massage, educational classes, and more.
Executive Chef Erica Lee Reynolds, in partnership with Lindsay Ford, RD, MS, ACSM, and the rest of the Skyterra culinary team deliver visually stunning, flavorful meals that offer optimum and complete nutrition – regardless of the type of diet a guest may be following. Vegan? Paleo? Vegetarian? Low-salt? Kosher? In the Skyterra culinary center, you won’t just be appeased. Your special diet will be embraced and celebrated, and you will walk away inspired to explore it further. All meals are crafted from the best organic ingredients, with most of the items coming from local farms and purveyors. When it comes to sourcing meat and produce, the team builds on relationships with nearby farmers that have been doing things the right way for a long time.