Surprise guests by starting a meal with this sweet-and-spicy cold soup.
2 lb. strawberries, hulled and halved (5 cups)
1 small mango, peeled and chopped (1 cup)
½ cup chopped red or yellow bell pepper
1 large shallot, chopped (2 Tbs.)
2 Tbs. olive oil
¼ cup chopped cilantro, divided
¼ cup lime juice, divided
4 tsp. agave nectar, honey or 3 tsp maple syrup divided
½ cup low-fat sour cream or Tofutti Better Than Sour Cream or raw sour kreme from the July potluck
1. Pulse strawberries, mango, bell pepper, shallot, oil, 2 Tbs. cilantro, 2 Tbs. lime juice, and 3 tsp. agave in food processor until puréed with some texture remaining. Season with salt and pepper, if desired.
2. Stir together sour cream (we used a raw cashew based sour cream), remaining 2 Tbs. cilantro, remaining 2 Tbs. lime juice, and remaining 1 tsp. agave in bowl. Season with salt and pepper, if desired.
3. Ladle gazpacho into bowls, and dollop each serving with 2 Tbs. Lime Cilantro Cream.