Foods From Spain
Berry Recipes
Chilled Strawberry & Raspberry Soup with Pink Champagne & Shortbread
Ingredients
Serves 2
110g Raspberries
110g Strawberries
Ready Made Shortbread Biscuits
2 tbsp pink Champagne
2 tbsp Fresh Mint, chopped
Method
1. Prepare the strawberries by removing the stalks and cutting them into halves
2. Place half of the raspberries and strawberries into a food processor along with the pink champagne and blend to a puree
3. Pour the puree into a bowl and place in the fridge to chill until cold
4. To serve, place the remaining slices of raspberries and strawberries into the bowl and mix gently
5. Pour the soup into a serving bowl
6. Sprinkle the chopped mint over the soup and garnish with the shortbread biscuits.
