STRAWBERRY CUCUMBER SOUP

It’s just about the end of strawberry season down our way.  The summer heat is almost upon us and the last of the strawberries need to be used up.  This delicious cool summer soup can be made vegan, with coconut cream, or not—with heavy cream, half and half, a bit of sour cream or a mix of dairy.  And the prep is quick and easy.  Soaking the berries in a pan of cold water with a little apple cider vinegar, for about 10 minutes, will clean off any lurking debris.  Save a few berries to cut up for garnish.

• 1 pint of strawberries, washed, hulled and cut up
• 1 English cucumber (the ones wrapped in plastic) chopped
• Juice of 1 lime
• 1/3 cup coconut cream for a vegan soup OR
• ½ cup dairy (cream, half and half or mix)
• ½ tsp vanilla

Process all the ingredients in a blender or food processor until combined—30-45 seconds.  Thin with a bit of coconut cream or half and half if needed.  Chill for an hour or so.  Recipe easily doubled.

The Kitchen Hive