Cold strawberry soup

Choose yourself whether this cold strawberry soup, according to your taste preferences, will fall into the dessert or soup category. Whatever you choose, the taste is summer, light and refreshing. Marinate the strawberry soup with basil, season with pepper and served with divinely delicious mascarpone with vanilla. Add more flavor by adding reduced balsamic vinegar.


for strawberry soup:

  • 500 g strawberries, plus extra for decoration
  • 1 pinch of black pepper
  • 1 tbsp. Sugar
  • grated bark of 1/2 lemon
  • about 20 basil leaves

for dressing:

  • 10 ml reduced balsamic vinegar
  • 10 ml of olive oil
  • pinch of salt

for mascarpone:

  • 100 g of mascarpone
  • the seeds of ¾ vanilla stick
  • 1 tsp castor sugar

to end up with:

  • decorate with pistachios, strawberries and, optionally, edible flowers


Prepare the dressing as a mixture of reduced balsamic vinegar, olive oil and a pinch of salt. Wash the strawberries, cut them into halves, mix pepper, sugar, lemon zest and basil in a bowl. Stir well and let them marinate in the refrigerator for 2 hours.

After 2 hours remove basil and blend into a very smooth texture. Store in a refrigerator.

Prepare the sweet mascarpone by seasoning it with vanilla and powdered sugar. If desired sprinkle with pistachios, decorate with strawberries and add edible flowers.

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