Wednesday, February 8, 2017

Strawberry Soup with Angel Food Cake Croutons

Oh what a fabulous, easy dish to serve those you love for Valentine's Day!

This is a cold soup - whirred in the blender - topped with toasted angel food cake croutons. 

Sweet and sassy! Impressive too!

I served it to a group of ladies at church and they loved it. 

One of the 4 ingredients is Greek yogurt - if you don't care for it, or can't eat it, just omit it. It will still be good.

I love that this uses frozen (partially thawed) strawberries and can be made a few days ahead of time. 

If your mind works like mine....this is an easy recipe to memorize.  Each item added is half the amount (about) as the ingredient before! *-*

Enjoy! And have a HAPPY 

(hover over photo to pin)


2 c. partially thawed unsweetened strawberries
1 c. vanilla yogurt
1/2 c. orange juice
3 Tb. honey (or sugar substitute - like xylitol)
1/2 tsp. vanilla 

strawberry slices for garnish 
(along with croutons) 

Add strawberries, yogurt, orange juice, honey and vanilla to the blender; blend until smooth....about a minute.  Refrigerate; keeps for several days. Serve cold topped with sliced strawberries and croutons. 


1 8 - 9" angel food cake, sliced 

Preheat oven to 350. Cut angel food cake slices in 1" X 1" cubes. Place on a cookie sheet. Bake about 10 minutes, stirring about halfway, until lightly toasted and browned. Allow to cool. Store in sealed container until ready to use. 

If you really want to dress it up, drizzle soup with chocolate!

Linked to 
Meal Plan Monday
Weekend Potluck

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