Strawberry Coconut Soup For A Summer Brunch

1. 1

   Throw the strawberries in a food processor or blender and process until complete smooth and liquid-y. Strain through a food mill, chinoise or other fine mesh strainer to remove the seeds. You should end up with about 2 cups of strawberry puree in the end. Pour the puree into a bowl.

2. 2

   Add the nectar, coconut milk, lime juice and salt. Whisk until the soup is completely smooth.

3. 3

   Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

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