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- 400 g fresh strawberries, hulled and rinsed
- 3 medium pear tomatoes, peeled and chopped
- 1 red bell pepper, seeded and cut into pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Modena balsamic vinegar
- Fresh basil leaves
- Black pepper, freshly ground
- Sea salt
- Grana Padano cheese, shaved
- Water as needed to reach desired consistency
- Cut the strawberries into cubes to begin the base of the soup.
- Slice the pepper into strips, then into chunks for easy blending.
- Peel and chop the tomatoes until coarse in texture but ready to blend.
- Combine strawberries, tomatoes, peppers, water, salt, and pepper in the blender for a bright, refreshing base.
- Stir in three tablespoons of oil and one tablespoon of Modena vinegar to balance sweetness with tang.
- Pulse until the mixture is smooth, then check the texture. Add more water if a thinner consistency is preferred.
- Serve in bowls and garnish with cucumber crystals, basil, and a light shower of Grana Padano cheese to finish the dish with a clean, savory contrast.