Sweet Summer Strawberry Soup

It is the time of year when strawberries are that deep ruby-red. The gorgeous ripeness that lets you know they are going to be nothing but sweetness when you bite into one. While perusing one of my favorite food blogs yesterday, Oh She Glows, I saw this recipe and then scooted out to the store to pick up some berries. The result was far above and beyond my expectations. With only 5 ingredients and a blender as the sole kitchen tool, it could not be easier to execute. Plus you get to feel a little fancy eating or serving a “chilled soup”.

Serves 4

4 Cups Organic Strawberries

1/2 Cup Almond Milk (or any milk)

2 Tbsl Almond Butter

2 Tbsl Maple Syrup

1 Tsp Almond Extract (I expect vanilla would do just as well)

Wash and de-stem the berries. Toss everything into the blender and puree until smooth, using a spoon to push down the mixture if it gets stuck. When it can’t be mixed no more, transfer to a storage container and chill for a few hours in the fridge. Garnish with some sliced berries, crushed almonds or a dollop of whipped cream. Ahhhhhhhhh summer!

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