With temperatures consistently reaching above 80 degrees, it’s time for us to roll out our chilled soups. Walking even two blocks in New York right now results in sweat. Fortunately, we’re here to help you cope with our Strawberry Rhubarb Soup.
This cold soup is so simple - its four ingredients are strawberries, rhubarb, orange juice, and raw sugar - but so good. It’s also so easy because strawberries and rhubarb are in season and tasting great.
This soup isn’t as much about cooking as it is about getting great ingredients and then staying out of the way. Macerate the rhubarb with a little sugar, simmer briefly in the orange juice, blend together with the strawberries, chill, and enjoy.
And for something a little extra special, we top the Strawberry Rhubarb Soup with a basil-infused whipped cream. The basil works wonderfully with the strawberries.
The end result is something slightly sweet, slightly tart, slightly creamy, and very delicious. We’ll be serving our Strawberry & Rhubarb Soup every Saturday in June at Smorgasburg, so stop on by and see us for a little help in beating the heat.