Cold Strawberry Soup with Hot Pistachio Cream
Recipes > Soups > Cold Strawberry Soup with Hot Pistachio Cream

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Recipe Checklist:
  • 1 qt Washed Strawberries, (cut in half)
  • 2 tablespoons of Granulated Sugar
  • 4 oz White Wine (Riesling)
  • 4 oz Heavy Cream
  • 4 tsp of Pistachios, (ground)
Tools & Equipment
  • Food Processor
  • Chefs Knife
  • Cutting Board
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Torch
Estimated Time
20 minutes
Serves 4
+ -

This cold soup recipe is an easy dinner-party-pleaser! Especially when made in the early summer/late spring, with fresh seasonal Strawberries.


Begin by placing your halved Strawberries, 1 T of the Granulated Sugar into the medium mixing bowl. Next, pour the White Wine in and over the sweetened Strawberries. Give the ingredients a good stir to get them acquainted and incorporated.

Once the ingredients have been evenly incorporated, pour the strawberry and liquid mixture into your Food Processor. Pulse it until the mixture reaches a liquid state.

Once they are liquid, pour the Puréed Strawberries back into the medium mixing bowl before setting them in the refrigerator to cool for 1 hour.

While the Strawberry Soup is chilling, you'll have time to relax before preparing the Pistachio Cream.


Once the soup is chilled to your liking you are ready to whip up the Pistachio Cream. To make the Pistachio Cream, begin by pouring your Heavy Cream, 1 T of Granulated Sugar and 4 t of ground Pistachios into a small mixing bowl

Whisk vigorously until Soft Peaks form. Once formed the Pistachio Cream is ready for its supporting role, crowning the soup.

Next, pour or ladle the chilled soup up to the half way point of the serving bowls. Place place a Dollop of Pistachio Cream in the center of each bowl.

Finally, pick up your Torch and set it on medium/low flame. Torch the Pistachio Cream, by gently passing the flame of the torch over it, until a light Caramelizing forms.

Garnish the Cold Strawberry Soup with a Mint sprig and serve.