Strawberry Soup


I decided to get creative, and made a vegan strawberry soup. It was cool and refreshing. A nice treat on a warm day.


4 cups almond milk

1/4 cup sugar

1 pint ripe, full-flavored strawberries

4 or 5 ounces of silken tofu (depends on how creamy you would like it to be_

Sprigs of fresh mint

In a blender puree all of the strawberries with the tofu, mint and sugar. Mix the strawberry puree with the almond milk. Add a pinch of salt to taste. (If the strawberries aren’t very ripe more sugar may be needed) Refrigerate until very cold. Serve with a mint sprig on top to make pretty.

Adopted and interpreted from The Complete Vegan Kitchen


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