Gluten Free Recipe Column

In The K tchen Strawberry Soup

By Naomi Nachman

One of my best friends, Alison Gross, makes this soup every year when we spend Shavuot together – at this point, it’s been more than 11 years. She knows my family always loves her strawberry soup and makes it for us. I asked her if I can have the recipe to share in my book, and she told me it’s originally from her Aunt Marsha in Los Angeles. Pareve Yields 10 servings

Ingredients 6 cups water 5 tablespoons tapioca pearls ½ cup sugar 32 ounces frozen strawberries 2 (11-ounce) cans mandarin oranges Juice of ½ lemon Preparation

In a large pot, bring water, sugar, and tapioca to a boil over high heat. Boil for 5 minutes, stirring a couple of times to break up tapioca lumps. Set aside to cool.

Blend strawberries in a food processor fitted with the “S” blade or with an immersion blender until smooth. Add to tapioca mixture. Add lemon juice and mandarin segments.

Serve chilled.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.