Wednesday, June 3, 2009

Ray's Chilled Strawberry Soup

When we first opened the inn in 2003, husband Ray and I teamed up to prepare every breakfast. I do the menu planning, and cooked all the entrees, while Ray prepared the fruit appetizers. Since Ray was not very familiar with a kitchen and cooking, I was always on the search for easy yet creative recipes with a wow factor for presentation. This strawberry soup if a guest favorite of the inn, and perfectly refreshing and light on a warm summer morning. This super easy recipe will make you a star in your own kitchen!


1 1/2 quart strawberries, hulled & halved
4 cups low fat buttermilk, divided use
3/4 cup sugar
2/3 cup sour cream
3 Tablespoons peach schnapps or apple juice
dollop of whipped cream
fresh mint sprigs

Process strawberries, 1 cup buttermilk and sugar in a food processor. Set aside. Whisk remaining 3 cups buttermilk, sour cream, and peach schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture. Whisk to combine. Cover and chill.

Serve chilled and garnish with a dollop of whipped cream and mint sprig. Serves 8.

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie
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  1. Seattle is having a heat wave, over 80 degrees in June is unheard of. So I made this refreshing chilled soup this morning for the fruit course. It was simple to make and absolutely delicious, you would never know it had buttermilk in it. Our guests cleaned their plates, or rather their bowls!

    We we will be serving it often this summer at the Chambered Nautilus Bed and Breakfast and would like to thank Kristie of the Lookout Point Lakeside Inn in Arkansas for sharing this on the 8 Broads in the kitchen blog!

  2. Thanks so much for this recipe!I'm serving it tomorrow at Andon-Reid Inn in our Martini glasses. Love this site.

  3. Perfect for SC in late April/early May when the berries are plentiful!