Strawberry soup with basil

Method

1. 1

   Preparation of strawberries

2. 2

   Start by thoroughly washing the entire strawberries by holding them by their tail, so that they do not simmer water. Drain them on absorbent paper. Slice the strawberries and cut them in quarters or in half according to their size, to facilitate mixing and obtain a homogeneous texture.

3. 3

   Preparation of basil

4. 4

   Gently rinse the basil leaves under a cold water fillet to remove any impurities. Then gently dry them with a clean cloth or absorbent paper. Remove some leaves, then finely chop them in order to release all their aromas that will subtly perfume your strawberry soup.

5. 5

   Mixing soup

6. 6

   Place the cut strawberries in the bowl of a blender or in a salad bowl if you use a plunger. Add powdered sugar and chiselled basil leaves. Mix long until you get a perfectly smooth and homogeneous soup. You can adjust the amount of sugar according to the acidity of the fruits and your tastes.

7. 7

   Rest and cooling

8. 8

   Transfer the strawberry soup to a salad bowl or to a carafe. Cover and place in the refrigerator for at least one hour so that the soup is fresh at the time of the tasting. This rest also allows the aromas of the basil to spread well in the soup.

9. 9

   Service

10. 10

    Before serving, quickly mix the strawberry soup to homogenize the whole. Then divide it into glass, bowls or hollow plates. Decorate each serving with a few whole basil leaves or some mint for an extra touch of freshness. Serve immediately, natural or accompanied by a vanilla ice ball or sandbread.

Nutrition

calories

85

fatContent

0.2

fiberContent

1.6

sugarContent

18.7

sodiumContent

0.01

proteinContent

0.7

carbohydrateContent

19.5

saturatedFatContent

0.02

Indicative values from the source, for the original recipe.

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