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.

two bowls of strawberry soup with shredded coconut on top

Strawberry Soup

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 soup is vegan, vegetarian, dairy-free, paleo, and gluten-free. It is such a refreshing and satisfying dish.

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.

To make the soup, all you have to do is combine the ingredients in a high-speed blender and serve. You can also chill it before serving if you want it to be super refreshing on a hot day.

Recipe Steps

Step One

Combine all of the ingredients 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 soup for an extra 30 minutes before serving.

two bowls of strawberry soup ready to be eaten

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?

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:

Print

Chilled Vegan Strawberry Cucumber Soup

bowl of strawberry cucumber soup

★★★★★

5 from 1 reviews

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.

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 1 minute
  • Total Time: 11 minutes
  • Yield: 2 1x
  • Category: Soup
  • Method: Blender
  • Cuisine: Healthy, Dairy-Free
  • Diet: Vegan
Scale

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

  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 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.

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

 

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