This sweet, vibrant soup is great served chilled as a dessert, and the tartness of the raspberries and yogurt offset the natural sweetness of the strawberries. I’ve used homemade almond yogurt, but coconut yogurt, or any other dairy or vegan alternative would be suitable.
400g (14oz) raspberries – 150ml (5fl oz) chilled coconut water
200g (7oz) strawberries, hulled and cut in half
200ml (7fl oz) chilled Raw Almond Yogurt (see below)
1 small handful of edible flowers, such as violets, borage, fuchsias, marigolds or primroses, to decorate
Place the raspberries and coconut water in a high-speed blender or food processor and blend to a thick purée. Pour out of the blender and set aside.
Place the strawberries in the blender with half of the almond yogurt and blend to make a thick pale pink ‘soup’.
To serve, pour the strawberry soup into individual bowls, then add the raspberry purée and the remaining raw almond yogurt and swirl together to make a decorative marbled pattern on the top. Decorate with a few edible flowers, just before serving.
RAW ALMOND YOGURT
This plain, creamy yogurt is also lovely with the seeds scraped from half a vanilla pod or a splash of vanilla extract. To use this recipe in savoury dishes, simply leave out the sweetener.
175g (6oz) raw (skin on) almonds
450ml (16fl oz) coconut water
1 tbsp coconut syrup or maple syrup, or sweetener of choice
½ tsp vegan probiotic powder
pinch of sea salt
Soak the almonds in water for 24 hours until softened, then drain and peel away the skins.
Place the soaked almonds with the other ingredients in a highspeed blender and blend on high until smooth and creamy – this may take a while if your blender isn’t very powerful.
Pour the almond milk into a bowl or jar (strain first if not completely smooth). Cover with kitchen paper or a cloth. Leave at room temperature for 6–12 hours until thickened to a yogurt-like consistency.
Use straightaway or keep in the fridge in an airtight container for 5–7 days.
Berries like raspberries and strawberries are rich in anthocyanins, thought to offer protection against cardiovascular disease and cognitive decline.
Freeze the ‘soup’ in ice pops or in a freezer-proof container to make a healthy ice cream. You can layer the different colours (freezing after pouring in each layer) to create striped ice cream lollies.
Use as a base for a smoothie.
Pour over a bowl of fresh or frozen berries, such as strawberries, raspberries, blueberries and redcurrants, for a type of sweet fruit ‘stew’.
Scatter over a handful of chopped nuts or flaked coconut, or swirl in a dollop of raspberry chia jam.
Extracted from Savour by Amber Locke. Available here