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Strawberry Soup
I’ve never understood the appeal of cold soups, but Farmer Paul at Windsor Farm & Market convinced me to make strawberry soup. I prefer to think of it as a strawberry milkshake that you eat with a spoon. Paul taste tested it and gave it a thumbs up. This is a good appetizer or dessert on a hot summer night.
Ingredients:
2 cups diced strawberries
1 cup coconut milk
½ cup orange juice (or apple juice)
6 mint leaves
1 tsp vanilla
Directions:
Place all ingredients in blender (I use a Vitamix) and mix until smooth. Chill. Garnish with strawberry and mint leaf before serving.
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