Gluten Free Chilled Strawberry Soup Recipe
Place the strawberries in a blender. Add almond milk, almond butter and almond extract and blend on low speed until just combined. Increase the speed gradually to medium high and blend until very smooth. Add honey and blend to combine.
Chill the soup in the refrigerator, covered, for at least 2 hours or overnight. Serve topped with chopped strawberries and slivered almonds for garnish.
Soup keeps, covered and chilled, for up to 1 week.