Caught the tail end of strawberry season here in New York. Seems like just a few weeks ago when these lovely red orbs announced themselves at the Union Square farmers’ market. Sadly, in the seeming blink of an eye, they are just about gone. That’s how it goes when you eat with the seasons and the “window” of a particular item is relatively short. Luckily, I was able to snag a few pints just in the nick of time.
I first made this soup a few years back. I’ve been slowly going through my old posts and updating recipes (mostly for the photography, which was a bit dismal back then). When it comes to photography and, for that matter, cooking, I continue to learn each and every day. Life is all about learning and self-discovery.
The fruit salad on the side makes for a nice presentation while keeping with the theme of simplicity. Nothing more than mixed berries, sliced apricot, vanilla ice cream, a few sprigs of mint, and some toasted pine nuts. Toasted or caramelized nuts such as pecans, walnuts, or almonds would also be nice.
I realize that yuzu juice may not be a mainstream ingredient, at least in the United States, but it’s worth the hassle of tracking down. Yuzu has a unique flavor and aroma — kind of like a lemon met a mandarin orange met a grapefruit (it’s hard to put a finger on the exact flavor and aroma). Yuzu juice will keep for several months in the refrigerator. In addition to strawberries, it also pairs well with shellfish and fish. Yuzu vinaigrette + oysters (or seared or sashimi tuna) = divine 🙂
The fruit salad includes thinly sliced apricots, blueberries, raspberries, strawberries, mint, pine nuts, and vanilla ice cream.
How beautiful are these guys? Juicy, sweet, and deep red in color, like a strawberry should be.
The strawberry soup is just strawberries + yuzu juice + honey + ice + a pinch of sea salt…
Licked the bowl clean…
Chilled Strawberry Soup
makes 3 cups
4 cups strawberries
1 ounce (~3 tablespoons) yuzu juice
1 tablespoon honey
pinch of sea salt
1/2 cup ice
Place all the ingredients in a high speed blender. Blend until very smooth. Chill in the refrigerator.
Serve with suggested garnishes.
For Garnish
mint leaves, thinly sliced
ice cream or gelato (vanilla, ginger, almond, pistachio, mint), or strained yogurt
toasted pine nuts (or toasted or caramelized almonds, pecans, walnuts)
thinly sliced apricot
mixed berries (blueberries, raspberries, strawberries, etc.)
