Serves: 6 | Total Time: 15 Minutes
This cold strawberry soup is fully strawberry and yet fully savory.
You may be asking, how can this be?
It is similar to how strawberries and balsamic vinegar work nicely together, or how black pepper brings out a richness in strawberries that may otherwise be hiding.
The inspiration behind this cold strawberry soup recipe came over a decade ago when I was working at a golf club on the east coast. The chef created a strawberry gazpacho and eagerly wanted me to try it - without telling me what was all in it.
I expected sweet - but was met with savory - which made sense because he wanted to serve this cold fruit soup as an appetizer on that week's menu.
"Shallots!" Chef told me fervently, “Shallots are the secret!” …along with a little basil and three kinds of cream.
Like a fine wine, the first pop of savory fruit flavor melts into velvety, herby aromatics that pleasantly linger.
Savory Chilled Strawberry Soup
Total Time: 15 Minutes
(Prep: 15 Minutes)
- 2 pounds fresh strawberries, stems removed and cut in half
- 1/4 cup heavy cream
- 1/4 cup whole milk ricotta
- 2 ounces mascarpone
- 2 teaspoons chopped shallot
- 1 drop basil essential oil
- 1 drop black pepper essential oil
- 1/2 teaspoon white balsamic vinegar
- a pinch of salt to taste
- fresh chives, for garnish
- fresh ground black pepper, for garnish
1. Puree the strawberries in an electric blender.
2. Add all other ingredients to the blender and pulse to combine. When well mixed, taste and adjust the salt if necessary. This should be a savory soup, but too much salt will overpower the delicate flavors of the fruit. Start with a small pinch, then slowly add more, if desired.
3. Serve chilled in small bowls with a swirl of heavy cream. Garnish with fresh chives and a grind of black pepper.