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Iced Strawberry Soup With Raspberries And Melon

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  • Makes: 4
  • Prep Time: 10 mins
  • Ready in: none
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Iced Strawberry Soup With Raspberries And Melon

This soup is the perfect way to finish a picnic. It's best made the day before, chilled well overnight then poured into a Thermos flask the next day to keep it very cold.


  • 450g /1lb fresh English strawberries
  • juice of 1 lemon
  • a little cold water
  • caster sugar, to taste
  • 225g/8oz raspberries
  • 1 ripe melon - Charentais
  • Galia or Ogen

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  1. Place the strawberries and lemon juice in a liquidiser or food processor and blitz until smooth..
  2. Gradually add enough cold water to make a soupy consistency then add sugar to taste and blitz briefly again..
  3. Strain the mixture through a sieve into a bowl and chill well.
  4. Cut the melon into quarters and remove the seeds. Cut the flesh away from the skin and chop into small pieces.
  5. You can add the melon to the soup if you want to, or pop it into a separate container and place in a cold bag with an ice pack.
  6. To serve, spoon the fruit into cups and pour over the soup - a little clotted cream is always a nice topping. That's it - off you go.............!!

Phil's Tips

Always wash strawberries before you take out the stalk so they don't fill with water and go soggy.

When buying melons, pick them up and smell them! - if it's ripe it will feel heavy and have a wonderful fragrance.

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