Tomato-strawberry soup with mint pesto and rocket

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the pesto: Mix mint leaves together with pistachios, olive oil, pecorino and lime zest with a blender. At the end season with some harissa, depending on how hot the pesto should be.

2. 2

   Wash the beautiful, aromatic tomatoes briefly and remove the stalk. Cut the beef tomatoes into quarters and put them in the blender with the cherry tomatoes. Wash the strawberries briefly, they should be ripe and aromatic. Remove the stalk and put the fruits in the blender as well. Add a pinch of sea salt and puree everything briefly.

3. 3

   To filter out the seeds, passing the liquid through a hair sieve, the soup becomes really elegant. Season with salt, a touch of Piment d'Espelette and a little lemon juice.

4. 4

   Now pour the soup quickly into the plates. Decorate with rocket salad and some mint pesto. Serve immediately to prevent the soup from settling - but even then it still tastes great.