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Strawberry Beet Gazpacho with Lemon Cashew Cream

Preparation Time: 30 mins

Cooking Time: 0 mins

Serves: 4

What you'll need:
 

Lemon Cashew Cream​

  • 1 cup raw cashews, soaked overnight
  • 3 tablespoons honey
  • 3 tablespoons fresh lemon juice

Gazpacho

  • 16 ounces ripe strawberries, hulled and chopped
  • 1 8.8 ounce package Love Beets Cooked Beets, chopped
  • 1/2 medium cucumber, peeled, seeded, chopped
  • 1 tablespoon pure maple syrup
  • 2 tablespoons lime juice
  • 4 mint leaves, chopped
  • Pinch sea salt

 What to do:
 

Cashew Cream

  1. Soak cashews overnight in a small bowl, with enough water to cover the nuts.
  2. Combine all cashew cream ingredients in a  small blender. Continue to blend until completely smooth – this will require stopping the blender, scraping down the sides, and starting back up again multiple times! If necessary, add water, a tablespoon at a time.

Gazpacho

  1. Blend up all gazpacho ingredients in a high powered blender until completely smooth. Refrigerate until chilled and serve with lemon-cashew cream on top!
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