Strawberry soup with strawberry cucumber salad
Delight your taste buds with a refreshing strawberry soup paired with a zesty strawberry cucumber salad. A perfect harmony of sweet and savory flavors.
Ingredients:
- 6 pints strawberries, stemmed
- 1 cup sugar
- 1/4 seedless cucumber, peeled
- 6 strawberries
- 4 drops lemon juice
- 1/2 teaspoon sugar
Instructions:
- Combine the strawberries and sugar in a metal bowl covered with plastic wrap and set it over a bain marie ensuring the bowl does not touch the water. Simmer gently for 1 hour and 15 minutes until the berries are immersed in syrup.
- For the syrup, strain the berries over a bowl for 2 hours. Some residue might pass through the sieve and settle at the bottom of the bowl. Refrigerate the syrup until serving. Keep the berries to enhance ice cream flavor.
- Finely chop the peeled cucumber and strawberries, in a brunoise cut, then delicately mix with the lemon juice and sugar. In the middle of each soup plate, place a mound of the diced strawberry mixture. Pour the deep red strawberry soup surrounding it.
Summary:
- Calories: 1504 kcal
- Fat: 7 g
- Protein: 15 g
- Carbs: 376 g
- Potassium: 3515 mg
- Magnesium: 299 mg