Reminiscent of gazpacho, this chilled soup is memorable for its gorgeous color and unique sweet and tart flavor.
Skill Level: Intermediate. Serving Size: 8-10 oz.
Course Soup
Servings 6
Calories 100kcal


  • 1 tsp. extra virgin olive oil
  • 1/3 fennel bulbs, coarsely chopped
  • 1/4 small onion, coarsely chopped
  • 1/2 T. fresh ginger, coarsely chopped
  • 1/4 cinnamon stick
  • 4 cups strawberries, halved (local if possible)
  • 2 T. honey (local if possible)
  • 1 T. sorghum syrup (local if possible)
  • 1/2 can coconut milk, unsweetened
  • 8 oz. coconut or almond milk beverage, unsweetened
  • 3 T. fresh tarragon, torn
  • Salt to taste


  • Bring a 4-quart pot to medium high heat.
  • Add olive oil, and then add the fennel, onion, ginger, and cinnamon stick.
  • Cook vegetables until soft, stirring occasionally. Stir in the strawberries.
  • Continue to cook down until strawberries have softened, about 5-10 minutes.
  • Add all liquids, tarragon, and a pinch of salt.
  • Cook until everything is hot and slightly reduced (about 5-10 minutes).
  • Remove cinnamon stick.
  • Remove from heat and allow to cool slightly. Use an immersion blender to puree until smooth (alternative: puree in batches in a tabletop blender).
  • Allow soup to sit for about 20-30 minutes. Pour soup into sealed containers then chill for at least 24 hours to allow the flavors to develop overnight.
  • Serve chilled with more fresh strawberries and tarragon.


Nutrition Information: Provides antioxidant Vitamin C, heart- and brain-healthy monounsaturated fat, dietary fiber, and magnesium. Gluten free, dairy free.
Calories: 100, Fat: 11g, Protein: 1g, Carbohydrates: 10g, Fiber: 2g, Added Sugar: 5g, Sodium: 50mg