Chilled Strawberry Soup

PRINT

Author: Suzanne Landry

Serves: 6

INGREDIENTS

1 cup, orange juice
1/2 tsp, vanilla extract
1 cinnamon stick
1 cup, raw cashews – softened in water when starting prep
2/3 cup, vanilla-flavored almond milk
1 pint basket (12 oz by weight), strawberries – washed & hulled
2 tablespoons, fresh mint leaves
2 tablespoons, lime juice
3 tablespoons, il Fustino Mimosa Vinegar

METHOD

  1. In a medium size pot, add orange juice, vanilla, & cinnamon stick. Bring to a boil, reduce heat to low, & simmer for 5 minutes.
  2. Pour into a bowl, toss cinnamon stick, & cool completely (can throw into the frig for 30 minutes).
  3. Put almond milk & rinsed/drained cashews into food processor; blend until creamy & smooth.
  4. Add strawberries & mint & blend again until smooth. Refrigerate until cold (at least 2 hours)
  5. Serve topped with mint sprig & sliced strawberry fanned out, & optionally a bit of reserved cashew cream.
Advertisements

Lemon Mimosa Viniagrette

PRINT

Delicious summery dressing made with Lemon Olive Oil and Mimosa (Blood Orange and Champagne) Vinegar

Serves: 10

INGREDIENTS

6 ounces, il Fustino Lemon Olive Oil
6 ounces, il Fustino Mimosa Vinegar

METHOD

  1. In an il Fustino bottle, add 1/2 a bottle of Lemon Olive Oil and 1/2 a bottle of Mimosa vinegar.
  2. Shake before using. Does not need to be refrigerated.

Serve with a salad of spring greens, toasted pecans, beets, goat cheese and avocado.