Make this strawberry coconut soup the day before a party and chill until you’re ready to serve. Just add mint slivers at the last minute.
As the weather heats up, we all look to simplify our cooking lives. Recipes that can be made quickly with only a few ingredients become stars. Bonus points if no actual cooking is required. This week on Sunday Supper, we’re celebrating dishes that have five ingredients or less. Salt, pepper, water, and cooking oil are given a free pass.
This strawberry soup is one I’ve made for years, and always with the best strawberries I can find. For a party, I can make it the day before and keep it in the refrigerator until minutes before serving in small bowls as an appetizer soup.
- If the strawberries aren’t completely ripe, you may need a little extra agave.
- If you use full fat coconut milk, you can reduce the amount by half.
- Don’t ignore the mint slivers. It elevates the soup from good to something truly special. You don’t need much, just a few slivers for a small cup of soup.
- 24 ounces hulled strawberries
- 2 Tbsp + 1 tsp agave or coconut nectar
- ¾ cup + 2 Tbsp low-fat coconut milk
- 1½ tsp lime juice
- ½ tsp kosher salt
- Slivered mint for serving
- Place the strawberries in a food processor or blender, and process until completely smooth. Strain through a chinoise or fine mesh strainer into a bowl.
- Stir in the nectar, coconut milk, lime juice, and salt.
- Chill until ready to serve.
- Serve topped with slivers of fresh mint.
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