Strawberry and lime soup with full-flavoured olive oil

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Soupe de fraises, citron vert, huile d'olive goût intense
A PDO
Preparation
10 min
A PDO
Resting time
2h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Brunch and breakfeast Vegan Vegetarian Gluten-free Spring Summer

Ingredients

A PDO
For 4 personnes
  • For this recipe, you will need:
  • 500 g strawberries
  • 1 bunch of mint
  • The juice of one lime
  • 1 to 2 tablespoons of sugar (optional)
  • 1 tablespoon of olive oil from Aix-en-Provence PDO

Tip

Do you enjoy strawberry recipes? Find more recipe ideas on our website! For example, strawberry gazpacho with intense-flavoured olive oil, strawberry and cream tartlets, our brioche with strawberry compote…We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO) or a French olive oil made from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …

Instructions

  • Wash the strawberries and remove the stalks.
  • In a blender (or using a hand blender), blend the strawberries until smooth. Add the lime juice, the full-flavoured olive oil and, if necessary, 1 to 2 tablespoons of sugar. Mix well.
  • Wash the mint and remove the leaves. Chop them very finely before adding them to the strawberry soup.

  • Chill in the fridge for 2 to 3 hours. Serve well chilled.

Tip

Do you enjoy strawberry recipes? Find more recipe ideas on our website! For example, strawberry gazpacho with intense-flavoured olive oil, strawberry and cream tartlets, our brioche with strawberry compote…We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO) or a French olive oil made from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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