Strawberry, Cherry and Chilli Soup
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.
6 people
0 minutes
10 minutes
Ingredients
- 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
- 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.
- 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.
- Pour the soup into bowls, cups or glasses and add a spoonful of the mint ice to serve.
