Vegan Chilled Strawberry Cucumber Soup
A refreshing raw, chilled vegan soup blended from strawberries, cucumber and coconut cream.
Ingredients
| 1 pint | 475 ml | fresh strawberries, washed and hulled |
| 2 | medium Persian cucumbers, chopped | |
| 1 | medium lime, juiced | |
| 1/3 cup | 80 ml | coconut cream (chilled) |
| 1/2 teaspoon | 2.5 ml | vanilla extract |
| 1 teaspoon | 5 ml | unsweetened dried, shredded coconut (optional, for topping) |
Instructions
- Combine the strawberries, cucumbers, lime juice, coconut cream, and vanilla extract in the base of a high-speed blender or food processor.
- Process on high until the ingredients are combined, about 30 seconds.
- Serve immediately or place the soup in the refrigerator to chill for about 30 minutes before serving.
Notes:
- If you want to use frozen strawberries, just measure out 1 cup and let them defrost overnight in the fridge first.
- If you prefer a sweeter soup, feel free to add 1 tablespoon of raw honey or 2 Medjool dates to the blender.
- Also, for paleo friends, feel free to add 1-2 scoops of collagen peptides to the blender to add protein to this soup.