Cantaloupe Strawberry and Coconut Gazpacho
Prep time
Total time
A sweet creamy cold soup made with cantaloupe, strawberries and coconut.
Serves: 4½ Cups
  • 4 cups cantaloupe, roughly chopped
  • 2 cups strawberries, stem removed, roughly chopped
  • 1 tsp. stevia or sugar to taste
  • 1 cup coconut milk, unsweetened (from a carton)
  • ¼ tsp. coconut extract
  1. In a blender add cantaloupe and strawberries. Process until smooth. Add stevia or sugar to taste. Place a fine mesh sieve or line a bowl with cheesecloth and pour the fruit into sieve. With a back of a spoon, push the fruit through. You want to get rid of the seeds and pulp.
  2. Discard the pulp and seeds and place your mixture in a bowl. Stir in coconut milk. Taste one more time to see if additional sugar is needed.
  3. Refrigerate until cold, serve within one day. You can freeze it make like a smoothie,if your not going to use right away.
Calorie per cup: 92.4, Fat: 2, Cholesterol: 0, Sodium: 52, Potassium: 608, Carbs: 18, Fiber: 3, Sugar: 16, Protein: 1.9
Nutrition Information
Serving size: A pinch over 1 cup
Recipe by PB + P Design at