Chef Gaston shares this tasty and refreshing chilled berry soup. A bit of curry gives this soup a bit of spice and the strawberry cucumber salsa adds a refreshing and cool texture. Chilled berry curried soup is great as a starter, as a light addition to a brunch, or just because.

 

Ingredients

.5 lbs Strawberries

.5 lbs Raspberries

2 oz Honey Running

4 tsp Curry Spice

3 Mint Leaves Large Chiffonade

 

 

1 oz Coconut Milk

1 oz Whipping Cream

 

Salas

.25 English Cucumbers Small Diced

1 ea. Green Onion Diced

2 ea. Strawberry Diced

.5 oz Red Onion Diced

2 ea. Mint Leaves Chiffonade

.5 tsp Olive Oil

.5 tsp Curry Spice

.5 tsp Honey Running

.25 tsp Apples Vinegar

Pinch Salt Kosher

 

Curry Spice

2 tsp Red Chili Powder

1 tsp Ginger Powder

1.5 tsp Turmeric Powder

.5 tsp Black Pepper

1 tsp Mustard Powder

1 tsp Fennel Seed Powder

1 tbsp Cumin Seed Powder

2 tbsp Coriander Seed Powder

 

 

Instructions

 

Sift all curry spice ingredients together.

 

Place berries in food processor and puree.  Pour into a sauce pan and heat on medium heat. Add the honey, curry spice, and mint, stir well. Simmer for 15 minutes to marry flavors. Stir often with wooden spoon.  Strain the sauce through a strainer to remove seeds and pulp. Return sauce to stove in a clean sauce pan. Add the coconut milk and whipping cream. Simmer for 10 minutes. Let soup cool for 15 minutes, then place in refrigerator to chill for 30 minutes.

 

Blend the curry, salt and the olive oil together and let rest 10 minutes. Mix the cucumbers, green onions, strawberries, red onion and mint together. Blend the vinegar, honey with the curried oil. Fold salsa with the curried marinate. Pour chilled soup in a desired dish, top with salsa and enjoy on a hot summer day.