John Myers
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Tomato and Strawberry Soup with Mint Pesto and Rocket
The perfect tomato and strawberry soup with mint pesto and rocket recipe with a picture and simple step-by-step instructions.
Soup:
- 3 Beefsteak tomatoes
- 30 Cherry tomatoes
- 18 Strawberries (depending on size)
- Sea-Salt
- 3 tbsp Lemon juice
Mint Pesto
- 1 bunch Mint
- 2 tbsp Pistachios
- 150 ml Olive oil
- 1 Lime peel
- Harissa
Decoration
- Arugula
- For the pesto: Mix the mint leaves with the pistachios, olive oil, pecorino cheese and lime zest with a hand blender. Season with a bit of harissa at the end, depending on how spicy the pesto should be.
- Briefly wash the beautiful, aromatic tomatoes and remove the stalk. Quarter the beefsteak tomatoes and place in the blender with the cherry tomatoes. Wash the strawberries briefly, they should be ripe and aromatic. Remove the stalk and also put the fruits in the blender. Add a pinch of sea salt and puree everything briefly.
- To filter out the seeds, pass the liquid through a hair sieve, this is how the soup becomes really elegant. Season with salt, a hint of allspice and a little lemon juice.
- Now quickly pour the soup into the plates. Garnish with rocket and a little mint pesto. Serve immediately so that the soup doesn’t settle – but even then it still tastes great.
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