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Home » Soups & Stews » Chilled Strawberry Cucumber Soup (Vegan, Paleo, 5-Ingredients)

Chilled Strawberry Cucumber Soup (Vegan, Paleo, 5-Ingredients)

July 5, 2018 / By Carrie Forrest, MPH in Nutrition / 3 Comments

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This Vegan Chilled Strawberry Cucumber Soup is a delicious fruity twist on cold soup, but made dairy-free and healthy using strawberries, cucumbers, coconut cream, lime juice, and vanilla.

chilled vegan strawberry cucumber soup with gold spoons and flowers

With record-breaking temperatures across the country, 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’ve already declared a moratorium on using my oven for the rest of the summer. That means you can expect a lot of blender, Instant Pot, and slow-cooker recipes for awhile, ha!

For this Chilled Vegan Strawberry Cucumber Soup recipe, I used strawberries fresh from the farmers’ market.

farmers market local strawberries from California in baskets

It’s actually nearing the end of strawberry season, but they are still in abundance at the markets, along with other berries. And, side note, I saw the first of the stone fruits at the market this week too. Yum!

Back to this Vegan  Chilled Strawberry Soup recipe, I used only five simple ingredients including strawberries, cucumber, coconut cream, lime juice, and a splash of vanilla extract. Cucumber might seem like an odd pairing with strawberries, but cucumbers are so mild that they seem to pair with almost anything. I usually juice my cucumbers (see my Celery Cucumber Green Juice recipe here), but blending them into a smoothie-soup retains all the fiber and nutrition.

cucumber, lime, coconut cream, strawberries on a cookie sheet

The ingredients are a given for a sweet fruity soup: fresh strawberries, coconut cream, vanilla, and fresh lime juice to brighten all the flavors. 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.

To make the soup, all you have to do is combine the ingredients in a high-speed blender (a refurbished Blendtec is one of the best investments you’ll ever make in your health, trust me)!

chilled vegan strawberry cucumber soup ingredients in Blendtec jar

This soup is best served chilled, so you can either blend the ingredients when they are cold, or just chill the soup in the refrigerator after blending but before serving.

chilled vegan strawberry cucumber soup

Questions about making this vegan and paleo chilled soup.

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. You don’t need to skin them, either.

Can I use a regular blender? Yes, of course, but your final consistency 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.

Feel free to ask me any other questions in the comments section below!

Here’s the printable recipe for this Vegan Chilled Strawberry Cucumber Soup:

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chilled vegan strawberry cucumber soup

Chilled Strawberry Cucumber Soup (Vegan, 5-Ingredients)


★★★★★ 5 from 1 reviews
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 1 minute
  • Total Time: 11 minutes
  • Yield: 2
  • Category: Soup
  • Method: Blender
  • Cuisine: Vegan, dairy-free, healthy, paleo
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Description

This Vegan Chilled Strawberry Cucumber Soup is a delicious fruity twist on cold soup, 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

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.

Notes

  • 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.

Did you make this recipe?

Tag @carriecleaneating on Instagram and hashtag it #cleaneatingkitchen

Hope you stay as cool as a cucumber, friends. Hee hee!

Pin this recipe to your favorite healthy recipe Pinterest board to save it for later:

Vegan Strawberry Chilled Soup

 

READ NEXT: VEGAN CREAM OF TOMATO SOUP RECIPE

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Filed Under: 30-Minute Meals Dairy-Free Recipes Easy Recipes Gluten-Free Recipes Grain-Free Recipes High-Speed Blender Recipes Nutritarian Recipes Paleo Recipes Plant-Based Recipes Soups & Stews Vegan Recipes Tagged With: coconut cream cucumbers detox lime juice soup strawberries

Comments

  1. Maribel says

    September 28, 2018 at 2:02 am

    Strawberry and cucumber together….yummy & refreshing!
    Thanks Carrie, for sharing this wonderful recipe!

    ★★★★★

    Reply
  2. Susan Lay says

    January 31, 2019 at 7:33 pm

    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?

    Reply
    • Carrie Forrest, MPH in Nutrition says

      February 1, 2019 at 12:00 pm

      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?

      Reply

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About Carrie

Hi there! I’m Carrie Forrest, MBA, MPH in Nutrition. I share gluten-free and dairy-free recipes using real food ingredients. CLICK HERE TO LEARN MORE.

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