Ingredients
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- 1 pint fresh strawberries, washed and hulled
- 2 medium Persian cucumbers, chopped
- 1 medium lime, juiced
- 1/3 cup coconut cream (chilled)
- 1/2 teaspoon vanilla extract
- 1 teaspoon 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.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Soup
- Method: Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 205
- Sugar: 11.2 g
- Sodium: 6.1 mg
- Fat: 13.2 g
- Saturated Fat: 11.1 g
- Carbohydrates: 23.5 g
- Fiber: 5.8 g
- Protein: 3.4 g
- Cholesterol: 0 mg