Cold Strawberry Soup with Mint
2 servings
20 minutes
Cold strawberry and mint soup is a refined dish of author cuisine that combines the freshness of berries with the aroma of fragrant herbs. This dessert evokes a light summer breeze, refreshing on a hot day. The origins of such fruit soups trace back to European gastronomic traditions, where chefs aimed to reveal the natural sweetness of fruits without thermal processing. The soup has a bright sweet-and-sour taste, balanced by a delicate balsamic cream and refreshing mint notes. It is served chilled, making it an ideal conclusion to a meal or a refreshing snack in hot weather. A magnificent choice for connoisseurs of gastronomic aesthetics and those seeking new culinary experiences.
1
Prepare all the ingredients.
2
Slice a quarter of all strawberries, sprinkle with a quarter of sugar, mix and let sit for 15 minutes. The sugar should dissolve and the strawberries should release pectin.
- Strawberry: 800 g
- Sugar: 100 g
3
Cut the mint leaves into thin strips.
- Fresh mint: 10 g
4
Blend the remaining strawberries with the leftover sugar until smooth puree.
- Strawberry: 800 g
- Sugar: 100 g
5
Pass the strawberry puree through a sieve to remove the small seeds.
6
Place pieces of strawberries on a plate and drizzle with balsamic cream.
- Strawberry: 800 g
- Balsamic cream: to taste
7
Pour strawberry puree into a plate with strawberries.
- Strawberry: 800 g
8
Serve the cold strawberry soup garnished with chopped mint.
- Fresh mint: 10 g