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Author Notes: This recipe is chilled, like a gazpacho, but light and fresh. Best served in small bowls, as an appetizer or refreshment with dessert or white wine. Check out more at www.paleoeffect.com! —Meghan Little
- 2 cups Strawberries
- 1 cup Orange Juice*
- 1 cup Coconut Milk
- 1 Vanilla Bean
- 5 Mint leaves
- *If you are squeezing fresh oranges, you may want to use ½ cup orange juice, as fresh has a much stronger flavor than pre-squeezed juice (even if it is 100% not from concentrate without pulp – which is what we used). Add a little more coconut milk or water if you need it to be a thinner consistency if you are fresh-squeezing the oranges.
- First, hull the strawberries, discarding the leafy tops. Then roughly chop them and add them to a blender. Add the orange juice, coconut milk, and mint leaves to the strawberries.
- Next, you’ll want to cut the vanilla bean lengthwise, then scrape the paste (seeds) out of the inside and add that paste to the blender as well. Puree until smooth, then serve chilled and garnish with strawberries.