This Cold Strawberry Soup is a delicious fruity twist on gazpacho, but made dairy-free using strawberries, cucumbers, coconut cream, lime juice, and vanilla. It’s like a strawberry smoothie bowl that you can serve as a snack or a light meal on hot days.

two bowls of strawberry soup with shredded coconut on top.

When temperatures start soaring, who wants to eat anything remotely hot? We’re only at the very beginning of our first big heat wave here in California, but I’m already turning to summer recipes. 

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 Cold Strawberry Soup

Why You Need This Recipe

  • For this recipe, I used fresh strawberries. You can also use frozen strawberries, but you need to defrost them first. 
  • This strawberry soup is vegan, vegetarian, dairy-free, paleo, and gluten-free. It is such a refreshing and satisfying dish.
  • The consistency of this strawberry soup is not thick like a smoothie, but it’s thin like a gazpacho.

Key Ingredients

ingredients for strawberry soup recipe

I hope you have these ingredients in your kitchen already, or that you can find them easily. They are really simple, including strawberries, cucumber, coconut cream, vanilla extract, and fresh lime. Cucumber might seem like an odd pairing with strawberries, but cucumbers are so mild that they seem to pair with almost anything. 

If you have a real sweet tooth, you might want to add a squeeze of raw honey to the mixture, or a couple of Medjool dates to keep it vegan. Also, for my paleo friends, feel free to add a scoop of collagen peptides to add some balanced protein.

Be sure to see the full recipe card with the measurements at the end of this post.

Recipe Steps

Step One

Combine all of the ingredients for your strawberry soup in the base of a high-speed blender, like a Blendtec or a Vitamix. 

soup ingredients in the base of a blender

Step Two

Process the ingredients on high, for about 45-60 seconds. Then, transfer to a bowl and serve immediately. Or, you can chill the strawberry soup for an extra 30 minutes before serving.

two bowls of strawberry soup ready to be eaten.

Recipe Tips & Substitutions

  • 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.

Recipe FAQs

Can I use frozen strawberries for this recipe?

Yes, absolutely! You need to defrost them first, otherwise you are going to end up with a smoothie and not a soup. Which, would be good, but you might also have a hard time blending the ingredients. So, if you want to use frozen strawberries, just measure out 1 cup and let them defrost overnight in the fridge first.

Can I use an English cucumber instead of Persian cucumbers?

Yes, but Persian cucumbers are known to be “burp-less” and easier to digest. My preference for this recipe is to use Persian cucumbers. 

Can I use a regular blender to make this strawberry soup?

Yes, but the consistency of your soup won’t be as smooth.

Can I use regular coconut milk or lite coconut milk instead of coconut cream?

Yes, but the nutrition data I’ve included won’t be as accurate and your soup won’t be as rich.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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bowl of strawberry cucumber soup

Cold Strawberry Soup

★★★★★

5 from 2 reviews
Print Recipe

This Cold Strawberry Soup is a delicious fruity twist on gazpacho, but made dairy-free using strawberries, cucumbers, coconut cream, lime juice, and vanilla. It’s like a strawberry smoothie bowl that you can serve as a snack or a light meal on hot days.

  • Total Time: 11 minutes
  • Yield: 2 1x

Ingredients

Units Scale
  • 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

  1. Combine the strawberries, cucumbers, lime juice, coconut cream, and vanilla extract in the base of a high-speed blender or food processor.
  2. Process on high until the ingredients are combined, about 30 seconds.
  3. Serve immediately or place the soup in the refrigerator to chill for about 30 minutes before serving.

Equipment

Notes

  1. If you want to use frozen strawberries, just measure out 1 cup and let them defrost overnight in the fridge first.
  2. If you prefer a sweeter soup, feel free to add 1 tablespoon of raw honey or 2 Medjool dates to the blender.
  3. Also, for paleo friends, feel free to add 1-2 scoops of collagen peptides to the blender to add protein to this soup.

Keywords: how to make cold strawberry cucumber soup, strawberry gazpacho, vegan strawberry soup

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