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Chilled Strawberry Soup

Heart Healthy Chilled Strawberry Soup Recipe

                   
Chilled Strawberry Soup
This elegant chilled strawberry soup is unbelievably smooth, sweet and simple to prepare. Keep things light with fruit, almond milk and slivered almonds for garnish.
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Ingredients
Recipe yields 4 servings
2 lbs strawberries (about 8 cups), stems removed and plus additional for garnish
1/2 cup almond milk
1/4 cup almond butter
1 tsp almond extract
2 Tbsp honey
1/2 cup slivered almonds, for garnish
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Helpful how to videos
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Directions
Step 1

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.

Step 2

Chill the soup in the refrigerator, covered, for at least 2 hours or overnight. Serve topped with chopped strawberries and slivered almonds for garnish.

Step 3

Soup keeps, covered and chilled, for up to 1 week.

Time: 10 minutes
Servings: 4
Calories: 296
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:296
total fat:16g
sat fat:1g
cholesterol:0mg
sodium:20mg
total carb:31g
fibers:6g
proteins:3g

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Heart Healthy Chilled Strawberry Soup Recipe
Ingredients
Recipe yields 4 servings
2 lbs strawberries (about 8 cups), stems removed and plus additional for garnish
1/2 cup almond milk
1/4 cup almond butter
1 tsp almond extract
2 Tbsp honey
1/2 cup slivered almonds, for garnish
Directions
Step 1

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.

Step 2

Chill the soup in the refrigerator, covered, for at least 2 hours or overnight. Serve topped with chopped strawberries and slivered almonds for garnish.

Step 3

Soup keeps, covered and chilled, for up to 1 week.

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