A DELISH, sweet, and spicy starter:
(4 servings)
2 lbs. strawberries, hulled and halved (5 cups)
1 small ripe* mango, peeled and chopped (1 cup)
1/2 cup chopped red* bell pepper
1 large shallot, chopped (2 T.)
2 T. EVOO
1/4 cup chopped cilantro, divided
1/4 cup lime juice, divided
4 t. agave nectar, divided
1/2 low fat sour cream or creme fraiche*
Sea* salt and freshly ground pepper
Lime wedges*
Edible flower blossoms* (like nasturtiums, pansies, etc.)
Pulse strawberries, mango, bell pepper, shallot, olive oil, 2 T. cilantro, 2 T. lime juice, and 3 t. agave, in food processor until pureed with some texture remaining. Season with S&P, if desired. Stir together sour cream, remaining 2 T. cilantro, remaining lime juice, and remaining 1 t. agave in bowl. Season with S&P, if desired. Chill for a couple of hours*. Ladle gazpacho into bowls, and dollop each with 2 T. Lime Cilantro Cream, and a flower blossom. Serve lime wedges on the side.
YOU deserve a mountain of PRAISE today. Nicely done!!
Love,
MM
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