Strawberry Soup

DessertServes 4


600g of Sessay strawberries, washed, hulled and pureed

250ml of water

250ml caster sugar

150ml local natural yoghurt (we use yoghurt from Whixley near York)

A few mint leaves for garnishing


  1. Put 250ml of water and 250ml of caster sugar in a pan.
  2. Boil until all the sugar has dissolved and pour over the strawberries immediately.
  3. Blend together with the yoghurt using a small stick blender and pass through a sieve.
  4. Serve chilled with a mint leaf to garnish.