Some combinations are classics, and this is one of them. This soup is redolent of a gazpacho variation but very upscale. The sweet-sour strawberries are brought alive with the complementary flavours of the aged balsamic. Simple and elegant, this soup is perfect for summer, when tomatoes are at peak quality and the weather is warm. I love the richness of the balsamic and the freshness of the strawberries in this soup.
I have wanted to cook from this cookbook for a while, and finally, this recipe is one of its most straightforward and approachable. It is a cookbook for the committed chef, and the recipes are superb. This restaurant is definitely on my bucket list when visiting London.
For more recipes from this fantastic cookbook, click here.
Ingredients:
For the soup:
2 cups strawberries, hulled
1 cup ripe tomatoes, chunked
1/2 teaspoon sugar
Salt, to taste
3/4 teaspoon pepper
1/2-1 teaspoon sherry vinegar
To garnish:
Extra-virgin olive oil
Balsamic vinegar
Fresh basil, sliced
Add the strawberries, tomatoes, sugar, salt, and pepper to a small blender and purée until very smooth. If you want a very fine-textured soup, pass it through a fine-mesh sieve. Taste for salt and tartness. The soup should have a pronounced fruit aroma and flavour. Chill for at least 4 hours for the flavours to come together.
To serve, ladle the soup into bowls and drizzle with a few drops of olive oil, balsamic, and a few strands of basil.
Serve chilled.
