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CHILLED STRAWBERRY SOUP

Reminiscent of gazpacho, this chilled soup is memorable for its gorgeous color and unique sweet and tart flavor.
Skill Level: Intermediate. Serving Size: 8-10 oz.
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Servings: 6
Course: Soup
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 1 tsp. extra virgin olive oil
  • 1/3 fennel bulbs, coarsely chopped
  • 1/4 small onion, coarsely chopped
  • 1/2 T. fresh ginger, coarsely chopped
  • 1/4 cinnamon stick
  • 4 cups strawberries, halved (local if possible)
  • 2 T. honey (local if possible)
  • 1 T. sorghum syrup (local if possible)
  • 1/2 can coconut milk, unsweetened
  • 8 oz. coconut or almond milk beverage, unsweetened
  • 3 T. fresh tarragon, torn
  • Salt to taste

Method
 

  1. Bring a 4-quart pot to medium high heat.
  2. Add olive oil, and then add the fennel, onion, ginger, and cinnamon stick.
  3. Cook vegetables until soft, stirring occasionally. Stir in the strawberries.
  4. Continue to cook down until strawberries have softened, about 5-10 minutes.
  5. Add all liquids, tarragon, and a pinch of salt.
  6. Cook until everything is hot and slightly reduced (about 5-10 minutes).
  7. Remove cinnamon stick.
  8. Remove from heat and allow to cool slightly. Use an immersion blender to puree until smooth (alternative: puree in batches in a tabletop blender).
  9. Allow soup to sit for about 20-30 minutes. Pour soup into sealed containers then chill for at least 24 hours to allow the flavors to develop overnight.
  10. Serve chilled with more fresh strawberries and tarragon.

Notes

Nutrition Information: Provides antioxidant Vitamin C, heart- and brain-healthy monounsaturated fat, dietary fiber, and magnesium. Gluten free, dairy free.
Calories: 100, Fat: 11g, Protein: 1g, Carbohydrates: 10g, Fiber: 2g, Added Sugar: 5g, Sodium: 50mg