I never crave real food in the summer. For me to sit down to a full entrée and eat it is rare, especially if the food is best served warm. I usually end up sitting down to a meal that looks more like I need to go to the grocery and I’m just eating whatever I had left in the refrigerator. My normal summer dinner usually consists of an avocado, a sliced tomato with lots of salt and pepper, some chicken salad, and a fruit salad. I do miss soup in the summer, but I have to be honest here, I do not like traditional tomato gazpacho. I have tried it over and over again, and it always tastes like I’m eating salsa with a spoon, leaving me craving tortilla chips. It wasn’t until I went to the most adorable tea house a few years ago (The Cambridge Tea House in Grandview), that I even knew there are other versions of chilled soup! It was there that I had chilled strawberry soup for the first time, as well as chilled spiced cantaloupe soup (look for my version of that recipe soon!) and it has been an obsession ever since! Plus, it’s pink!!! I like to use frozen strawberries that I’ve thawed for this recipe because they’re a better texture for blending and they tend to be a little sweeter.
2 cups frozen strawberries, thawed
1 cup orange juice
2 cups coconut milk
1 tsp vanilla extract
1 Tbsp honey
3 drops Peppermint oil (any food grade peppermint oil or extract)
In a blender or food processor blend all of the ingredients until smooth. Place in the refrigerator until well chilled. Serve topped with a sprinkle of cracked black pepper.