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bowl of strawberry cucumber soup

Chilled Vegan 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.


  • 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)


  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.


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