Sour cherry gazpacho with pasta and coconut cream.
Make this easy gazpacho and surprise your vegan friends. This recipe only has five ingredients. You can serve it as lunch or a dessert on a hot day. And kids love it!
Fruit soups like this are very popular in Eastern Europe. They are light, tasty and can be prepared using various other seasonal fruit.
3 cups of fresh sour cherries (2 cups frozen amd pitted)
3 1/4 cups of water
3 tablespoons of sugar
1 flat tsp of salt
1 flat tbsp of potato starch
1 cup of pasta of choice
Coconut cream to you liking
Cardamon, cinnamon, ground cloves, nutmeg, – pinch of each
tiny pinch of pepper
For two servings:
Cook pasta in salted water. Set aside.
You can pit the cherries or leave unpitted.
Place cherries in 3 cups of water with sugar, salt and spices in a pot and bring to boil. Cook over low heat for 30 minutes.
Blend the mixture or press the cherries through a sieve to create a smooth texture. Set aside.
In a cup, mix potato starch with 1/4 cup of water. Place the pot with cooked and blended cherries over high heat. Slowly add water with starch, making sure you keep stirring the soup until it thickens and boils.
Wait for the soup to cool. Add cooked pasta and garnish with coconut cream. Enjoy!
Make sure you protect your clothing! Sour cherries will stain your clothing red!