Summer Cream Soup with Papaya and Strawberries
8 servings
240 minutes
Summer puree soup with papaya and strawberry is a refreshing treat born from the combination of juicy tropical fruits and European gastronomic elegance. Its vibrant flavor is a harmony of papaya's sweetness and strawberry's tartness, complemented by a refreshing hint of lime. The origins of such a dish can be found in the traditions of French and Italian cuisine, where fruit soups serve as a light aperitif or dessert. This soup is perfect for hot summer days; it cools, invigorates, and delights. Its texture is velvety, and its aroma is irresistibly fruity. Served chilled and garnished with fresh strawberries and sage adds a touch of spicy freshness. Summer puree soup is an excellent choice for a light snack or an exquisite finish to a meal.
1
Combine sugar and water in a saucepan, place over medium heat, and cook, stirring, until the sugar dissolves. Then let the syrup cook for another minute and remove from heat. Cool at room temperature, and after about 10 minutes, cover the saucepan and place the syrup in the refrigerator for 1-2 hours.
- Sugar: 0.7 glass
- Water: 0.5 glass
2
Cut the papaya in half. Scoop out the black seeds with a spoon. Peel the papaya and cut it into large pieces.
- Orange-fleshed papaya: 2 pieces
3
Add papaya and 250 grams of strawberries to the blender and blend into a puree. Pour the puree into a deep bowl and mix in cold syrup, lime juice, and 1 cup of water. Cover the bowl tightly with a plate and refrigerate for 2-3 hours.
- Orange-fleshed papaya: 2 pieces
- Strawberry: 500 g
- Lime juice: 0.3 glass
4
Pour the soup into bowls and serve, garnished with sliced strawberries and fresh sage.
- Strawberry: 500 g
- Fresh sage: to taste
