Friday…we’re in love with botanical entertaining and this Chilled Strawberry Balsamic Soup is the tastiest (and prettiest) addition to your weekend rendezvous! The refreshing recipe is perfect for a picnic, a brunch, or a fabulous dinner party. Serve it as a darling amuse-bouche or adjust the portions to make it a true first course. Enjoy!
Strawberry Balsamic Soup
Yields: approx (8) 3 oz. portions
1 ½ cups Strawberries, stemmed
2 Large Brandywine Tomatoes (about 12 oz), peeled and coarsely chopped
1 Tbsp Blue Agave Syrup
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Sherry Vinegar
Pinch of Kosher Salt
Freshly Ground Black Pepper
Garnish
Extra Virgin Olive Oil
Reduced Balsamic Vinegar
Freshly Ground Black Pepper
Nasturtium Leaves & Petals
Put the strawberries, tomatoes, agave, salt, pepper (to taste), oil, and vinegar in a blender and blend until smooth. Taste and add a little more strawberry (if not sweet enough) and/or tomato (if not acidic enough), then blend again. Transfer the soup to a large bowl, cover with plastic wrap, and chill in the refrigerator for as long as possible, but serve the same day. Pour the soup into eight small, preferably chilled glasses. Drizzle with oil and vinegar and dust with a pinch of black pepper. Garnish each glass with a nasturtium leaf and petal and serve.
As seen in Flutter Magazine Issue No. 16
Photography: Michelle Beller | Film Processing: Richard Photo Lab | Styling: Kelly Oshiro | Catering + Recipe: The Kitchen for Exploring Foods | Venue: Rolling Greens
Leave a Reply