Strawberry Dessert Soup

Strawberry Dessert Soup


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Strawberry soup, Atole de Fresa in Spanish, is served at the peak of summer when strawberries are at their ripest. The cinnamon and mint add delicious flavor as well.

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Serving Size / Yield

6 servings


  • 2 pints strawberries, sliced
  • 1/2 C. sugar
  • 2 C. water
  • 1 2/3 C. corn tortilla flour
  • 2 C. buttermilk
  • 3/4 C. sugar
  • 1 vanilla bean, split in half lengthwise
  • 1 stick cinnamon
  • 1/4 c. whipped cream
  • 2 mint sprigs

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  1. Combine strawberries and the 1/2 cup sugar. Blend until smooth; set aside.

  2. In a small saucepan combine the water and corn tortilla flour. Whisk; strain mixture through a fine-mesh sieve.

  3. Return mixture to saucepan. Cook and stir over medium heat for 3 to 4 minutes.

  4. Reduce heat to low; stir in buttermilk, 3/4 cup sugar, vanilla bean, cinnamon stick, and pureed strawberries. Cook for 5 minutes.

  5. Cover and chill for 1-2 hours. Before serving, remove vanilla bean and cinnamon stick.

  6. Garnish with whipped cream and fresh mint.

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