Meal Planner

Claire strawberry cherry chilli

RECIPE OVERVIEW

Cherries freeze well so buy extra when they are in season and freeze them for later in the year. This makes a great dessert soup. 

Preparation time: 10 minutes

Cooking time: 0 minutes

Ingredients

Serves: 6 people

  • 2 tbsp Almond Butter
  • 1 glass Almond Butter
    use however much it needs to make it the soup the consistency of pouring cream
  • 3 tbsp Caster Sugar
  • 2 - Cucumber
    peeled, seeded and chopped
  • 2 tbsp Honey
  • 0.5 - Red Chilli
    deseeded
  • 0.25 tsp Salt
  • 200 g SuperValu Cherries
    stoned
  • 1.5 tsp SuperValu Fresh Mint
    chopped leaves
  • 400 g SuperValu Strawberries
    trimmed

Method

  1. Put the cucumbers, sugar, mint and salt in a blender and whizz until the cucumbers are puréed. Pour the mixture into a large flat container and freeze for 1 hour, then stir with a fork to break up the ice crystals. About every 30 minutes, stir and/or scrape the mixture to break it up until a rough sorbet consistency forms. This should take another 3 hours and can be done in advance. 
  2. Meanwhile, blend the strawberries, cherries, almond butter, honey and chilli until its as smooth as your blender can make it. Add enough almond milk to make a purée the consistency of pouring cream. Place in the fridge to chill.
  3. Pour the soup into bowls, cups or glasses and add a spoonful of the mint ice to serve. 

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