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Dairy-Free Strawberry Soup

July 4, 2010 by jason Leave a Comment

gluten free and dairy free strawberry soup

Dairy Free Strawberry Soup

 

I’d read various recipes for Strawberry Soup and had always wanted to try one. So I experimented yesterday using balsamic vinegar, lemon juice, agave syrup and soya yogurt with the strawberries, and then added some mint. It was good but I thought I could get richer, sweeter tastes if I baked the strawberries and balsamic vinegar. So I remade it and here’s the result. It’s unusual but great. Serve it as a starter – and enjoy the rich, sweet/sour tastes exploding in your mouth.

* gluten-free, wheat-free, dairy-free, egg-free, nut-free, seed-free

5 from 1 reviews
Dairy-Free Strawberry Soup
 
Print
Prep time
5 mins
Total time
5 mins
 
Author: Grace Cheetham
Serves: 4
Ingredients
  • 800g/1lb 2oz strawberries, hulled
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tbsp agave syrup
  • 1 small handful mint leaves
  • 250ml/9fl oz/1 cup soya yogurt
Method
  1. Preheat the oven to 180°C/350°F/Gas 4. Put the strawberries on a baking tray and drizzle the vinegar over. Bake for 20 minutes until tender.
  2. Put in a blender or liquidiser and add the remaining ingredients. Blend until smooth, pour into a serving bowl and leave to chill in the fridge for 2 hours before serving.
3.2.2929

 

 

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Filed Under: Lunches Tagged With: agarve syrup, balsamic vinegar, dairy-free, gluten-free, lemon, mint, soya yogurt, strawberry soup

Previous Post: « Super-Easy Gluten-Free and Dairy-Free Creamy Salmon Pasta
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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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