RCI Chilled Strawberry Soup



Does anyone know where I can find the recipe for Royal Caribbean's chilled strawberry soup? I had it last month and thought it was excellent....




I would like that too. If it is anything like Celebrity's. Loved Celebrity's chilled soups

:usa God Bless Our Troops :usa


I didn't have strawberry soup, I had pina colada on Princess. It was great.. :) Stephanie

red stripe

While I could not find the RCCL recipe, I did find three that perhaps just by the ingredients you might recognise.
and I also supplied the link to a site where they feature many recipes from the cruiselines.

You might also try going to the RCCL website and sending an email asking if you can get it.. good luck.



* Exported from MasterCook *


Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pt Fresh strawberries
1 1/2 ts Instant tapioca
1 c Orange juice
1 tb Lemon juice
Dash of cinnamon
Dash of allspice
1/2 c Sugar
1 t Grated lemon rind
1 c Buttermilk
1 Thin sliced lime
Additional sliced

Process strawberries in blender or food processor
until strawberries are pureed. In medium saucepan,
combine pureed strawberries, tapioca, orange juice,
lemon juice, cinnamon and allspice. Bring to a boil,
stirring constantly with a wire whisk. Reduce heat and
simmer uncovered over moderate heat until mixture is
thickened. The time varies, it may take 1 hour. Stir
frequently. Remove from heat. Add sugar and stir until
sugar dissolves. Refrigerate mixture until well
chilled. Add lemon rind and buttermilk. Mix well with
wire whisk. Serve soup garnished with lime slices and
sliced strawberries.

* Exported from MasterCook *

Chilled Strawberry Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Qt. strawberries -- dried,
hulled -- sliced
2 Tbsp. dry white wine
1/4 C. confectioners sugar or to taste
2 C. plain yogurt

Place the strawberries and wine in the container of an
electric blender and blend until smooth. Force the mixture
thorough a sieve to strain out the seeds. Return the puree to
blender. Add the sugar and yogurt and blend until mixed.
Chill briefly before serving in chilled soup bowls.


* Exported from MasterCook *

Chilled Strawberry Soup #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pt. strawberries
1/2 C. white wine
1 Tsp. grated lemon peel
1/2 C. sugar
2 Tbsp. lemon juice

Hull strawberries. Slice 3 berries; set aside. In
covered blender container at medium speed, blend whole berries
and remaining ingredients until smooth. Cover and refrigerate
until well chilled. Serve soup in chilled soup bowls or cups,
garnished with reserved sliced strawberries.


I don't think there is any dairy in the RCI recipe, that would have been something I would have noticed for sure. (lactose intolerant) I kept thinking boy this would sure make a great drink if I had some rum. :grin

red stripe

then Ginny.. the bottom one may be close? they all have differences that you would notice when eating them.. and that last one is much more basic than the others.

I would love to know if it comes close.
cheers, :cheers


I purchased the RCI cookbook last year on our anniversary cruise and had all of our tablemates and the waiters sign the inside cover for us as a rememberance of our wonderful week together.

Here is the recipe you requested:

Chilled Red Berry Soup

1 pint fresh raspberries
1 pint fresh strawberries, washed and trimmed
2 cups sour cream
1 cup whole milk
1 cup ginger ale
1/4 cup granulated sugar
2 tablespoons triple sec
2 tablespoons fresh lemon juice
Fresh mint for garnish

1. Reserve 6 of the strawberries and 12 of the raspberries for garnish. In a blender or food processor combine the remaining berries and puree until smooth. Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.

2. Whisk the remaining ingredients, except the reserved berries and mint, into the puree. Cover and refrigerate until cold. To serve, divide the soup among chilled soup bowls and garnish with the reserved berries and mint leaves.

Serves 4 - 6