Strawberry GazpachoAdd To My Recipes
2 pounds strawberries, washed and hulled (about 1 quart plus 1/2 pint)
14 mint leaves, divided
1 teaspoon fresh lemon juice
3 tablespoons Gefen Confectioners’ Sugar (or more depending on tartness of fruit)
2 teaspoons orange blossom water (optional)
1 and 1/2 cups of 1/4-inch diced fruit, such as kiwi, mango, and/or apricot
Place the strawberries in a blender or the bowl of a food processor fitted with a metal blade and purée until smooth, scraping down the bowl to get all the pieces puréed.
Add eight of the mint leaves, the lemon juice, confectioners’ sugar, and orange blossom water if using and process again until well mixed. Taste to see if it needs any more sugar and add to taste.
Cut the remaining six mint leaves into very thin slices.
To serve, ladle the purée into small bowls and scoop up one-quarter cup of fruit and add to each bowl. Sprinkle some of the sliced mint leaves on top.
Note: Store in the refrigerator for up to three days.
This recipe provided with permission from kosher.com.
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