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. And fruit soups like this Strawberry Coconut Soup is just the ticket.
I've made strawberry coconut soup 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.
Strawberry Coconut Soup Tips
- If the strawberries aren't completely ripe, you may need a little extra agave.
- Hull the strawberries by using a small sharp knife to cut around the stem.
- If you use full fat coconut milk, you can reduce the amount of coconut milk by half. But (obviously) you won't end up with as much soup unless you double everything else.
- Don't ignore the mint slivers. It elevates the strawberry coconut soup from good to something truly special. You don't need much, just a few slivers for a small cup of soup.
- Once the strawberries are pureed, the seed must be strained out. Don't be tempted to ignore this step. If you don't have a chinoise, use a fine mesh strainer. And even if you DO have a chinoise, this fine mesh strainer is much easier to clean and / or load into the dishwasher. Just sayin'. If you don't strain out those little seeds, this soup will be gritty instead of silky.
- When straining out the seeds, use a rubber spatula or the back of a large spoon to push the puree through the fine mesh of the strainer.
- This soup is best chilled before serving. For parties, I make it the morning of the party, pour it into a pitcher, cover it with plastic, and chill until the party. I pour it into small bowls or a shooter glass before serving as a little appetizer.
Strawberry Coconut Soup with Mint
Ingredients
- 24 ounces hulled strawberries
- 2 tablespoon + 1 teaspoon agave or coconut nectar
- ¾ cup + 2 tablespoon low-fat coconut milk
- 1 ½ teaspoon lime juice
- ½ teaspoon kosher salt
- Slivered mint for serving
Instructions
- 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.
Notes
Nutrition
Other chilled soups perfect for summer:
Avocado Soup with Tomatillos and Hatch Chile
Avocado and Roasted Tomatillo Soup
Mango Soup with Coconut & Lime
Watercress-Buttermilk Vichyssoise
Renee
What an awesome color to that soup. Totally how to put a smile on guests' faces when they see it and taste it too.
The Wimpy Vegetarian
I love the color too! And when I serve it in these little bowls, you don't even need a spoon. We just drink it 🙂
Nichole
What?! This looks so good. I have never seen a chilled soup like this before - I need to make this for sure!
The Wimpy Vegetarian
I keep tweaking it a bit, and now I think it's right where I want it. I've been making it for years though. Perfect for summer grilling party!
Caroline
I was intrigued by the title as I've only seen fruit soups as dessert before. What a pretty looking soup, and I can imagine very tasty as well (strawberry and mint are great together).
The Wimpy Vegetarian
Thanks so much Caroline!!
Liz
Fruit soups remind me of my mom and yours is just gorgeous! Perfect timing as our local strawberries should be available this week 🙂
The Wimpy Vegetarian
You want really nice strawberries - this soup is all about the strawberries.The worst part is straining out the seeds...
Wendy, A Day in the Life on the Farm
Wouldn't this be lovely as a first course for a baby shower for a little girl? Beautiful.
The Wimpy Vegetarian
Oh Wendy, I LOVE that idea!!!!!
TR
This soup is so beautiful!
The Wimpy Vegetarian
Thanks so much TR - thanks for hosting us this week!!
Suzanne
Oh my Susan that soup is just beautiful. I love cold fruit soups and this one is just perfect.
The Wimpy Vegetarian
Thanks so much Suzanne!! It's a favorite of mine 🙂
lizthechef
Gorgeous colors - and useful tip about the mint. A little goes a long way but, I agree, don't skip it!
The Wimpy Vegetarian
Oh Liz, thanks so much. Happy Sunday to you and Larry!!
Marlene @Nosh My Way
totally bonus points for a no cook 5 ingredient dish. It looks beautiful
The Wimpy Vegetarian
Lots and lots of bonus points 🙂
Hezzi-D
I haven't had strawberry soup in a lon gtime but it was always a favorite of mine. I love the color of yours! SO pretty and the addition of coconut is sure to be tasty.
The Wimpy Vegetarian
Thanks so much Hezzi! It's not an in-your-face coconut flavor, but just a hint of it. It's still all about the strawberries!
Sarah | Curious Cuisiniere
This sounds delicious! And, what a fun color!
Thalia @ butter and brioche
A sweet soup?! Now why have I never tried anything like this before.. LOVE it!
Laura Dembowski
Fruit soup has been on my list of things to make forever. I really want to give this a try.
Tara Noland
This is such a pretty, pretty soup!!
Lauren @ Sew You Think You Can Cook
So pretty - perfect for a baby/wedding shower, Mother's Day, or Easter!
Catherine
Dear Susan, this soup is beautiful. What a wonderful and creative way to serve strawberries. I must try this soon. xo, Catherine
Cindys Recipes and Writings
I never had this combination in strawberry type soups. Sounds delicious to me including the mint!
The Food Hunter
This sounds wonderfully refreshing
Sarah
How pretty!