The arrival of mid-July means that humid and hazy days have once again become the norm. Cool off with a bowl of Strawberry Coconut soup! It’s so luxuriously delicious that it could almost be served as a dessert. This recipe is healthy and excellent way to use those ripe and juicy strawberries you just purchased from your local Farmer’s Market! As an added bonus, you’ll only need 5 minutes and a blender on hand to prepare. Simply add all the ingredients listed below in your blender and your soup is practically finished! Depending on how thick or thin you prefer your soup, blend in extra yogurt to add thickness to the soup or more orange juice to make thin it out a bit. The soup can be served immediately after it is blended set it in the fridge for about 2 hours to chill. Enjoy and happy cooking!
Chilled Strawberry Coconut Soup
- 2 pounds strawberries (approx. 2 3/4 pints)
- 1 cup vanilla yogurt
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 3 -4 tablespoons sugar
- 1/3 -1/2 cup coconut cream from can of full fat coconut milk* (optional)
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- orange zest
- whipped cream
This recipe was originally published by Jen of the delightful blog Carlsbad Cravings. Head on over to the website to find the original recipe and detailed instructions for preparation! Want more? Follow their lovely recipes and updates on social media: Facebook, Twitter, and Pinterest.