Make this strawberry coconut soup the day before a party and chill until you're ready to serve. Just add mint slivers at the last minute.
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As summer temperatures heat up, we all look to simplify our cooking lives. Am I right? Dishes that can be made quickly with only a few ingredients become our go-to recipes on repeat. Bonus points if no actual cooking is required.
I've made this strawberry soup for years, always using the best strawberries I can find. For parties, I make a day ahead and keep it in the refrigerator until minutes before serving in small bowls as an appetizer.
🛒 Picking the best strawberries at the market
Strawberries do not continue to ripen after being picked, so look for berries that are fully ripe. This means that they should be red all the way to their stems and have a bright shine to them.
If you're able to purchase individual strawberries, select ones that are plump and firm with a fragrant scent. Avoid berries with green tips.
❤️ Why you'll love this recipe
- Only 5 ingredients including fresh mint slivers for serving.
- Make ahead for parties and chill in the refrigerator.
- Refreshing starter dish or light lunch with a salad.
- Low carb, vegan, and gluten-free.
🧅 Main Ingredients + Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- Strawberries - See the pointers above for how to select the best strawberries. Use only fresh strawberries and save frozen strawberries for a smoothie.
- Coconut milk - I use low-fat coconut milk but the full-fat version works fine.
- Mint - Use fresh mint as a garnish when serving this soup. Dried mint is not suitable for this strawberry soup recipe.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Paring knife
- Food processor or blender
- Fine mesh strainer or chinois
- Rubber spatula or wooden spoon
⏰ Tips to Simplify and Save Time
- Hull the strawberries by using a paring knife to cut around and remove the stem. If the strawberries have white skin close to the stem, simply slice it off with the stem to save time.
- When straining out the seeds, use a rubber spatula or the back of a wooden spoon to press the puree through the fine mesh of the strainer.
🏆 Tips for Success
- If the strawberries aren't completely ripe, you may need to add a little extra agave.
- If you use full fat coconut milk, reduce the amount of coconut milk by half. Add more to taste.
- Don't ignore the mint slivers. It elevates the strawberry coconut soup from good to something truly special.
- Once the strawberries are pureed, the seeds must be strained out using a fine mesh strainer. Otherwise the soup will be gritty instead of silky. A chinois can be used but I find a fine mesh strainer is much easier to clean.
- This soup is best chilled before serving.
🥂 Perfect for Parties!
Make this strawberry soup the day before or the morning of the party. Pour it into a pitcher, cover with plastic, and chill until the party.
Pour the soup into small bowls or soup shooter glasses before serving as a starter.
🙋♀️ Strawberry Soup FAQ
This chilled soup is a great starter for almost any summer dinner whether its something off the grill, a hearty summer salad, a pasta salad, or a summer salad of spinach greens, avocado, and strawberries.
📇 More Chilled Soups You Might Like
Three chilled soups I have on repeat are Avocado Soup with Tomatillos and Hatch Chile as a starter for Mexican dinners, a Cucumber-Watercress Soup when I want something light and refreshing, and this Mango Soup with Coconut & Lime that was a runner up for first place in a contest on Food52.
They are pictured below!
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Strawberry Coconut Soup with Mint
Ingredients
- 24 ounces hulled strawberries
- 2 tablespoon + 1 teaspoon agave or coconut nectar
- ¾ cup + 2 tablespoon low-fat coconut milk
- 1 ½ teaspoon lime juice
- ½ teaspoon kosher salt
- Slivered mint for serving
Instructions
- Place the strawberries in a food processor or blender, and process until completely smooth. Strain through a chinoise or fine mesh strainer into a bowl.
- Stir in the nectar, coconut milk, lime juice, and salt.
- Chill until ready to serve.
- Serve topped with slivers of fresh mint.
Renee
What an awesome color to that soup. Totally how to put a smile on guests' faces when they see it and taste it too.
The Wimpy Vegetarian
I love the color too! And when I serve it in these little bowls, you don't even need a spoon. We just drink it 🙂
Nichole
What?! This looks so good. I have never seen a chilled soup like this before - I need to make this for sure!
The Wimpy Vegetarian
I keep tweaking it a bit, and now I think it's right where I want it. I've been making it for years though. Perfect for summer grilling party!
Caroline
I was intrigued by the title as I've only seen fruit soups as dessert before. What a pretty looking soup, and I can imagine very tasty as well (strawberry and mint are great together).
The Wimpy Vegetarian
Thanks so much Caroline!!
Liz
Fruit soups remind me of my mom and yours is just gorgeous! Perfect timing as our local strawberries should be available this week 🙂
The Wimpy Vegetarian
You want really nice strawberries - this soup is all about the strawberries.The worst part is straining out the seeds...
Wendy, A Day in the Life on the Farm
Wouldn't this be lovely as a first course for a baby shower for a little girl? Beautiful.
The Wimpy Vegetarian
Oh Wendy, I LOVE that idea!!!!!
TR
This soup is so beautiful!
The Wimpy Vegetarian
Thanks so much TR - thanks for hosting us this week!!
Suzanne
Oh my Susan that soup is just beautiful. I love cold fruit soups and this one is just perfect.
The Wimpy Vegetarian
Thanks so much Suzanne!! It's a favorite of mine 🙂
lizthechef
Gorgeous colors - and useful tip about the mint. A little goes a long way but, I agree, don't skip it!
The Wimpy Vegetarian
Oh Liz, thanks so much. Happy Sunday to you and Larry!!
Marlene @Nosh My Way
totally bonus points for a no cook 5 ingredient dish. It looks beautiful
The Wimpy Vegetarian
Lots and lots of bonus points 🙂
Hezzi-D
I haven't had strawberry soup in a lon gtime but it was always a favorite of mine. I love the color of yours! SO pretty and the addition of coconut is sure to be tasty.
The Wimpy Vegetarian
Thanks so much Hezzi! It's not an in-your-face coconut flavor, but just a hint of it. It's still all about the strawberries!
Sarah | Curious Cuisiniere
This sounds delicious! And, what a fun color!
Thalia @ butter and brioche
A sweet soup?! Now why have I never tried anything like this before.. LOVE it!
Laura Dembowski
Fruit soup has been on my list of things to make forever. I really want to give this a try.
Tara Noland
This is such a pretty, pretty soup!!
Lauren @ Sew You Think You Can Cook
So pretty - perfect for a baby/wedding shower, Mother's Day, or Easter!
Catherine
Dear Susan, this soup is beautiful. What a wonderful and creative way to serve strawberries. I must try this soon. xo, Catherine
Cindys Recipes and Writings
I never had this combination in strawberry type soups. Sounds delicious to me including the mint!
The Food Hunter
This sounds wonderfully refreshing
Sarah
How pretty!