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