Description
A vibrant, cold soup blending ripe tomatoes, strawberries, basil, olive oil, and vinegar for a tangy, garden-fresh taste. Perfect for summer meals or light appetizers.
Ingredients
6 medium ripe tomatoes (warm, peeled)
1 pint strawberries (heirloom, hulled)
1/4 cup fresh basil (torn)
1/3 cup extra virgin olive oil
2 tbsp balsamic or apple cider vinegar
Lemon juice (optional, for tartness)
Salt and pepper (to taste)
Instructions
Blanch tomatoes in boiling water for 15 seconds, ice, then peel. Hull strawberries and rinse basil.
Combine tomatoes, strawberries, basil, olive oil, and vinegar in a blender. Pulse until smooth.
Refrigerate soup for at least 1 hour. Adjust seasoning with salt and pepper.
Ladle into bowls. Garnish with torn basil, a drizzle of olive oil, and optional sliced strawberries.
Notes
Use summer-warmed tomatoes for best flavor
Add vinegar toward the end of blending to maintain clarity
Taste and adjust balance of sweetness/tartness as needed
Serve chilled with a crisp green salad (e.g., club lettuce)
- Prep Time: 15
- Category: Trending
- Method: Blending & Chilling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 160
- Sugar: 12g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
