Strawberry, Cherry and Chilli Soup

Claire strawberry cherry chilli Claire strawberry cherry chilli

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


  • 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


  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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