Strawberry Gazpacho with Lime Cilantro Cream

Strawberry Gazpacho with Lime Cilantro Cream

Serves 4

30 minutes or fewer

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.

June 2013 p.59

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