4 Cup, whole Strawberries
1/4 Cup Almond Milk
2 Tbsp Almond Butter
1/4 Tsp Vanilla Extract
2 Tbsp Raw Agave Nectar
1/4 Cup, sliced Almonds
Remove green stems off strawberries and rinse well.
In a blender, add almond milk.
Next, add in trimmed strawberries, vanilla extract, and almond butter.
Starting on lowest speed, blend until it comes together.
Turn up the speed gradually and blend until as smooth as your blender will make it.
Taste test and add of agave.
Blend again to combine.
[If your blender does not puree the seeds, you can pour the soup through a fine strainer.
Alternatively, you could chill in a container in the freezer to speed things up.
Serves 2 or 3 cups.
Keeps in the fridge for 1 day.