Vegan Chilled Strawberry Cucumber Soup
This Vegan Chilled Strawberry Cucumber Soup is a delicious fruity twist on gazpacho, but made dairy-free and healthy using strawberries, cucumbers, coconut cream, lime juice, and vanilla.
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.
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.
Recipe Ingredients
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.
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.
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.
Here’s the printable recipe:
PrintChilled Vegan Strawberry Cucumber Soup
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This Vegan Chilled Strawberry Cucumber Soup is a delicious fruity twist on gazpacho, but made dairy-free and healthy using strawberries, cucumbers, coconut cream, lime juice, and vanilla.
Ingredients
- 1 pint fresh strawberries, washed and hulled
- 2 medium Persian cucumbers, chopped
- 1 medium lime, juiced
- 1/3 cup coconut cream (chilled)
- ½ 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.
- Category: Soup
- Method: Blender
- Cuisine: Healthy, Dairy-Free
Keywords: how to make cold strawberry cucumber soup, strawberry gazpacho, vegan strawberry soup
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Strawberry and cucumber together….yummy & refreshing!
Thanks Carrie, for sharing this wonderful recipe!
★★★★★
The picture shows what looks like coconut oil. The coconut cream I always see is more of a consistency of eagle brand. Is that the same? where can I get coconut cream that is that thick?
Hi Susan, you can buy canned coconut cream OR just use the thickened part of full-fat coconut milk in a can (drain off the liquid). Does that help?
Not a strawberry person but the texture is drawing me to it. I can maybe at least have a taste of this.
Wow ive never had a chilled soup besides gazpacho before. But this sounds like a really great light dish for the hot summers ahead. yum!
This sounds so good! And oh my gosh, so refreshing! I can’t wait to try it!
Has anyone tried this with avocado? The cucumber is inspiring me to try 2 green things. It could probably even sub for the coconut cream, but I wasn’t planning to leave that out. There are also a couple of new vegan kefir-type beverages which might work in this. Califia has an almond-based one, & Trader Joe’s has a “Cultured Cashew Beverage”, which would work even better at substituting for the buttermilk which is probably traditional in this type of fruit soup. It’s just cashews, tapioca starch & cultures, & a cup has 100 cal, 6 g fat & 3 g prot (comes in unsweetened Mango, too!) I am going to make this as soon as I have a pint of fresh local strawberries I don’t have to eat straight before they make it into the blender…