Brazilian Strawberry Soup with Mint and a Coconut Cream Drizzle

Chilled Strawberry Soup is a perfect treat for any hot day. Matter of fact, it’s pretty dang spectacular. Just think of it as ‘slurpin up some Summer’. It’s smooth and creamy, and a perfect end to any meal, but also a totally excusable snack. We like ours rich and creamy so I opt for the full fat coconut, but if you’re looking for a lighter option, or counting calories, then you can use light coconut milk or even omit it altogether. You can add some extra yogurt to get the creamy effect, or more oj for a soupier effect, adjusting the sugar accordingly. Just taste as you go.

Brazilian Strawberry Soup

For us, as written, its perfectly sweetened, and however you end up tweaking it, it’s loaded with flavor from the strawberries. It’s cool and creamy, with just the right bit of texture from the puréed berries. The sons love theirs topped with a heavy-handed dollop of whipped cream, but for the hubs and I? It’s several fresh mint leaves and a drizzle of some cocnut cream. It’s so simple, yet so scrumptious. It’ll have you scraping every last drop out of your bowl and still licking the spoon.

and it doesn’t get any easier. Throw everything together, blend it all up, and voila! It takes 5minutes. Tops.

Brazilian Strawberry Soup

Brazilian Strawberry Soup

2 lbs fresh strawberries
1 cup vanilla Greek yogurt (we’ve made this with plain Greek yogurt as well, but then added extra vanilla and sugar to taste)
1/2 cup orange juice
1 tbsp lemon juice
3 -4 tbsp sugar
1/3 -1/2 cup coconut cream from can of full fat coconut milk, chilled overnight so the cream and water separate)
1/2 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Garnish
mint leaves
orange zest
whipped cream or whipped coconut cream

Directions

1. Add all the soup ingredients to a food processor, or a blender. Blend everything together until the soup is smooth. We stop there, but if you want to avoid any seediness, you can go the extra step of straining the mixture through cheesecloth.

2. Serve as is, or chill for an hour or two. Garnish with a drizzle of coconut cream, or coconut whipped cream (whip the chilled coconut until soft peaks form), or a dollop of whipped cream, followed by a sprinkle of orange zest (optional), and a few fresh mint leaves.

3 thoughts on “Brazilian Strawberry Soup with Mint and a Coconut Cream Drizzle

  1. Strawberries scream summer! This sounds like a great summer cold soup. I like that you only suggested straining the soup through a cheesecloth… I try to omit that step whenever possible!! 🙂

    1. I love the added texture (and nutrients) from the seeds, but I know friends of ours who couldn’t stomach it unless strained. Babies, I know, but I do aim to please 🙂

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