Raj Parr
October 8, 2019 | Raj Parr


To be upfront, this recipe is something I always just kind of eye-ball, but each time I make it, it's refreshing and delicious. 

The balance of red tomatoes and strawberries is usually about 60/40 tomatoes to strawberries (sometimes 65/35). That usually breaks down to roughly 6 medium tomatoes and 18-20 strawberries.

1. Core and peel the tomatoes and separate the stems from the strawberries.
2. Season with S&P and holy basil, and cook together on low heat for 30-45 minutes.
3. Purée the mixture with your immersion blender.
4. Add olive oil, and if you need or want to dilute the soup, add mineral water as needed.

Cool the soup in the refrigerator and serve chilled with fresh basil leaves and a drizzle of good olive oil. I like to serve with a little crusty, grilled bread from Piedrasassi bakery for good measure.


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