Yep, that’s what I said, strawberry soup, what could be better? I recently served this as the first course at a 50th-anniversary party that I catered and it was the hit of the party. I used fresh strawberries for the soup and frozen strawberries for the brightly colored swirl. To make this recipe dairy-free use coconut yogurt.



24 ounces fresh strawberries
2 tablespoon honey
1/2 cup vanilla yogurt
3/4 cup coconut milk
1 lime, juiced
5 ounces of frozen strawberries for the garnish



Place the fresh strawberries, honey, yogurt, coconut milk, and lime juice in a blender and blend until smooth. Taste and add more lime or honey if needed.
To make the brightly colored swirl simply thaw out the frozen strawberries. Place in a blender and blend until smooth. Next place the pureed strawberries in a baggie. Cut a small piece of a corner off of the baggie.
When you are ready to serve the soup, ladle the soup into the serving dishes. Then squeeze the puree on top of the soup in the shape of a swirl.