About This Recipe
A fresh strawberry soup with mint-lime vinegar, served with yogurt popsicles and lemon-pistachio creams, all finished with a drizzle of lemon-infused olive oil.
Ingredients
At Oliviers&Co
Lemon Olive Oil
2 tbsp mint & lime vinegar
1 jar lemon curd
1 jar roasted pistachio cream
At the market
1 kg strawberries
3 tbsp cane sugar
3 tbsp sparkling water
2 Greek yogurts
2 tbsp crème fraîche
Directions
Mix 1 cup of yogurt with 1 tablespoon of crème fraîche. Once the mixture is smooth, add 2 tablespoons of lemon cream.
Fill 4 small ice pop molds with the mixture, then place them in the freezer.
Repeat the process, substituting the lemon cream with pistachio cream. Pour the mixture into the remaining molds and place in the freezer.
Let the mixture set for at least 4 hours.
1 hour before serving, wash and hull the strawberries, then blend them with sparkling water, lemon juice, cane sugar, and mint & lime vinegar.
Refrigerate until ready to serve.
Divide the strawberry soup among 4 bowls, drizzle with a little lemon-infused oil, and enjoy with the ice pops dipped in it.