Strawberry soup
Fresh strawberry soup with mint and lime dressing, served with yogurt popsicles and lemon-pistachio creams, all seasoned with lemon olive oil.
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Ingredients
From Oliviers & Co
Lemon olive oil
2 tablespoons mint and lime flavored vinegar
1 jar lemon cream
1 jar roasted pistachio cream
From the market:
1 kg strawberries
3 tablespoons cane sugar
3 tablespoons sparkling water
2 Greek yogurts
2 tablespoons cream
Instructions
Mix the yogurt and 1 tablespoon of cream. Once the mixture is smooth, add 2 tablespoons of lemon cream.
Fill 4 small ice cream molds with the mixture and place them in the freezer.
Repeat the process, but this time replace the lemon cream with pistachio cream. Pour the mixture into the remaining molds and place in the freezer.
Allow the mixture to set for at least 4 hours.
1 hour before serving, wash and hull the strawberries, then blend them with sparkling water, lemon juice, cane sugar, and mint and lime vinegar.
Refrigerate until serving.
Divide the strawberry soup into 4 bowls, drizzle with a little aromatic lemon oil, and serve with the dipped ice cream sticks.
Bon appétit!