Chilled Strawberry Rhubarb Soup
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.
Ingredients
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4 cups 1/2-inch pieces rhubarb, fresh or frozen
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3 cups water
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1 ½ cups sliced strawberries
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¼ cup sugar
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⅛ teaspoon salt
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⅓ cup chopped fresh basil or mint, plus more for garnish
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Freshly ground pepper to taste
Description
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Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren't in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
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Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.
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