By Derek Mayes, The Grape & Olive
In the heat of summer the last thing you want is a hot soup, but what about a refreshing cold one? This soup is smoothie like, served chilled and is easy to make on the boat or before heading out on the water. The fresh fruit combines well with the hint of mint to create a perfectly refreshing snack for a scorching summer day.
1 cup fresh mint leaves, washed and loosely packed
½ cup cut up banana
4 pints fresh strawberries, washed and hulled
½ cup honey
1 litre fat free plain yogurt
Juice of 1 lemon, freshly squeezed
- Combine the mint and yogurt in a food processor or in a large container and blend with an immersion blender until the mint is finely minced.
- Add the strawberries, banana, honey and lemon juice. Process until the berries are puréed.
- Cover and refrigerate the soup for several hours or overnight.
- Ladle the soup into chilled bowls. Garnish with a dollop of yogurt, a slice of strawberry, and a fresh mint leaf.
Tip: Roll the lemon with your hands to get the juices flowing before cutting it open.
Tip: To chop mint or any leafy herb, gather it into a small roll then chop. It will make the process much easier and the final result much better.
This recipe is featured in the Summer 2016 issue of Boats&Places.