Similar to gazpacho, this chilled soup is perfect for a summer spa lunch. It shows off a gorgeous pink color plus a unique sweet and tart flavor.
Ingredients
1teaspoonolive oil
⅓wholefennel bulb- chopped bulb -- reserve the rest for a salad or another use
¼wholeonion- sweet, chopped
½tablespoonginger root- fresh, chopped fine
¼stickcinnamon- stick, not ground
4cupsstrawberries- hulled, cleaned and halved
2tablespoonshoney
1tablespoonsorghum syrup- or try molasses if necessary
½cancoconut milk- unsweetened
8ouncesalmond milk- unsweetened
3tablespoonstarragon- fresh, chopped
1pinchsalt- to taste
1bunchFresh mint leaves- garnish, optional
Instructions
Bring a 4-quart pot to medium high heat.
Add olive oil, and then add the fennel, onion, ginger, and cinnamon stick.
Cook vegetables until soft, stirring occasionally. Stir in the strawberries.
Continue to cook down veggies and berries until strawberries have softened, about 5-10 minutes.
Add all liquids, tarragon, and a pinch of salt.
Cook until everything is hot and slightly reduced (about 5-10 minutes).
Remove and discard cinnamon stick. Remove soup from heat and allow to cool slightly. Use an immersion blender to puree until smooth (alternative: puree in batches in a tabletop blender).
Allow soup to sit for about 20-30 minutes at room temp, and then pour soup into sealed containers then chill for at least 24 hours to allow the flavors to develop overnight.
Serve chilled with more fresh strawberries and tarragon or mint leaves.
Video
Spa Index Kitchen Notes
Don't have molasses or sorghum? Not to worry. The honey and berries, if sweet, makes up for its absence, or you can add a bit more honey to keep the viscosity ideal.
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