A refreshing chilled soup featuring seasonal strawberries and fresh mozzarella, brought to you by Italian Chef Yoshimi Hidaka. This elegant dish is easy to prepare at home and can be served as an appetizer or a dessert.
Ingredients
Main Ingredients (2 servings)
- Strawberries 1 pack
- Fresh Mozzarella Cheese 1 ball
- Mint (to taste)
Seasonings
- Granulated Sugar 2 tbsp (approx. 30g)
- Lemon (to taste)
- Coarsely Ground Black Pepper (to taste)
- Olive Oil (to taste)
- Salt (to taste)
- Honey (to taste)
Steps
- Remove the stems from the strawberries and cut them in half (for the soup base).
- Cut the remaining strawberries in half again (for garnish).
- Sprinkle granulated sugar (2 tbsp, approx. 30g) over the garnish strawberries.
- Once the sugar has dissolved and the strawberries are moist, squeeze in lemon juice. (Key Tip!) In Italy, it's common to marinate strawberries with sugar, then add lemon juice after the sugar has dissolved.
- Place the soup-base strawberries in a blender and process.
- Add the remaining strawberries to the blender and process into juice.
- If the juice tastes too tart, adjust with sugar to your preference.
- Pat the fresh mozzarella cheese dry.
- Tear the fresh mozzarella cheese into pieces, following its natural fibers. (Key Tip!) Tearing it this way helps it absorb olive oil and sauces better.
- Add the torn fresh mozzarella cheese to the strawberry soup.
- Plate the soup and drizzle with olive oil, salt, and coarsely ground black pepper.
- Alternatively, serve as a dessert by drizzling with honey.
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