Strawberry Balsamic Soup

These delightful summer days my garden is overflowing with tomatoes and surprisingly sprouting a second round of strawberries. I’ll take it! As I’m finding I have more tomatoes than I know what to do with for our little family of three, I’m on the hunt daily for different ways to make use of them. My friends at The Kitchen For Exploring Foods shared this refreshing recipe with me. It makes for a perfect mid-afternoon snack or pre-dinner amuse-bouche. Here’s to getting creative with your summer harvest!

Strawberry Balsamic Soup
*Yields: approx (8) 3 oz. portions

Ingredients:
1 ½ cups Strawberries, stemmed
2 Large Brandywine Tomatoes (about 12 oz), peeled and coarsely chopped
1 Tbsp Blue Agave Syrup
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Sherry Vinegar
Pinch of Kosher Salt
Freshly Ground Black Pepper

Garnish:
Extra Virgin Olive Oil
Reduced Balsamic Vinegar
Freshly Ground Black Pepper
Nasturtium Leaves & Petals

Recipe:
Put the strawberries, tomatoes, agave, salt, pepper (to taste), oil, and vinegar in a blender and blend until smooth. Taste and add a little more strawberry (if not sweet enough) and/or tomato (if not acidic enough), then blend again. Transfer the soup to a large bowl, cover with plastic wrap, and chill in the refrigerator for as long as possible, but serve the same day. Pour the soup into eight small, preferably chilled glasses. Drizzle with oil and vinegar and dust with a pinch of black pepper. Garnish each glass with a nasturtium leaf and petal and serve. Enjoy!

Recipe courtesy of our friends at The Kitchen For Exploring Foods in Pasadena, California. Photo by Michelle Beller.