I first encountered this soup while having dinner at Cafe Gratitude in Venice Beach. As soon as I got home I couldn’t wait to try to recreate it. This what I came up with. I hope you love it!
What you’ll need:
9 med. tomatoes
1 1/2 Cup of fresh strawberries
1 tablespoon fresh lemon juice
2 tablespoon olive oil
1 tablespoon balsamic Vinegar
1/2 teaspoon sea salt
2 tablespoons (or to taste) date paste
3 tablespoon fresh basil
How to make:
Blend all ingredients in a hight speed blender. Chill for a minimum of 1 hours
Serve topped with a dollop of cashew creme fraiche (see recipe) and a strawberry slice or two.
Date Paste:
4 dates (I like to use medjool ) pitted and soaked overnight in pure water with just enough water to cover them.
Place the dates and soak water in food processor and mix to make a smooth paste consistency.
Place in a glass container to keep. Can be stored for up to 4 weeks in the refrigerator.
Creme Fraiche
What you’ll need:
1 cup cashews soaked 1 hour
3/4 cup of filtered water
1 1/2 tablespoons of fresh squeezed lemon
1 pinch salt
How to make:
Soak the cashews in water for 30 minutes, or longer (up to overnight). Soaking increases the volume of the cashews.
In a blender, combine the cashews, lemon juice, salt, and water. Blend, stopping to scrape down the sides as necessary.
If the cream is too thick, add more water half a tablespoon at a time while blending until desired consistency.
Use immediately, or cover and store for up to a few days.
