The Epitome of Summer Eating. This is fresh, fruity, and hot with spice. The Lemongrass nuance adds a nod to warmer Asian Climes. Prefect for lunches al fresco.
1kg Ripe Strawberries
2 Stalks Lemongrass, outer leaves removed and finely chopped
1 Roast Red Pepper, from a jar, finely chopped
1 Shallot, finely chopped
2 Green Finger Chillies, finely chopped (remove seeds ana membrane first)
1 tbsp Cherry Blossom Vinegar (or any floral vinegar such as Elderflower)
1 Slice Stale Sourdough, crusts removed, torn into chunks.
80ml Extra Virgin Olive oil, plus extra to drizzle
Salt & Lime Juice to Season
Cucumber, Mint & Sliced strawberries to garnish
1. Combine all ingredients apart from the olive oil, seasoning and garnish in a large bowl. Cover and leave at room temperature overnight to infuse.
2. The next day, add 8-10 ice cubes and blend until smooth. Taste, adjust the seasoning with salt & lime juice if needed.
3. Divide between 6 bowls, garnish with cucumber, fresh herbs, sliced strawberries, and copious amounts of drizzled olive oil.