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Chilled Strawberry Pecan Soup

Experience a refreshing twist on a classic with this vibrant chilled strawberry soup, perfectly balanced with a hint of balsamic tang and crowned with delightful crunchy candied pecans. It's an unexpectedly elegant appetizer or light dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Dessert
Cuisine: American, Contemporary
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Chilled Strawberry Soup
  • 4 cups fresh strawberries hulled and quartered
  • 1/2 cup water
  • 2 tbsp balsamic vinegar good quality
  • 2 tbsp honey or maple syrup, adjust to taste
  • 1/4 tsp salt
  • 2 tbsp fresh basil leaves finely chopped, plus extra for garnish
For the Candied Pecans
  • 1/2 cup pecan halves
  • 2 tbsp brown sugar packed
  • 1 tbsp unsalted butter
  • pinch salt
For Garnish (Optional)
  • 1/4 cup fresh strawberries thinly sliced
  • 2 tbsp fresh mint leaves finely chopped

Equipment

  • Blender
  • Small saucepan
  • Non-stick Skillet
  • Mixing Bowl
  • Fine-mesh sieve (optional)

Method
 

Prepare the Candied Pecans
  1. Melt butter in a small non-stick skillet over medium heat. Add brown sugar and a pinch of salt, stirring until sugar is dissolved and bubbly.
  2. Add pecan halves to the skillet and stir continuously for 3-5 minutes, coating the pecans evenly, until they are glossy and fragrant. Be careful not to burn them.
  3. Remove from heat and immediately spread the candied pecans in a single layer on a parchment-lined plate or baking sheet to cool completely. They will crisp up as they cool. Once cooled, roughly chop if desired for easier serving.
Make the Chilled Strawberry Soup
  1. In a high-speed blender, combine the hulled and quartered strawberries, water, balsamic vinegar, honey (or maple syrup), and 1/4 tsp salt. Blend until completely smooth.
  2. Taste the soup and adjust sweetness or tanginess as needed. If you prefer a very smooth soup without seeds, pass the mixture through a fine-mesh sieve into a clean bowl.
  3. Stir in the finely chopped fresh basil leaves. Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled. For best results, chill for 4 hours or overnight.
Serve
  1. Pour the chilled strawberry soup into individual serving bowls. Garnish each serving with a generous sprinkle of the cooled candied pecans, a few thin slices of fresh strawberry, and a scattering of fresh mint leaves.

Notes

This soup can be made a day in advance and stored in an airtight container in the refrigerator. Adjust the amount of honey/maple syrup to your preferred sweetness based on the ripeness of your strawberries. For a thicker soup, reduce the amount of water slightly.