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Gariguette strawberry soup with basil by Glenn Viel
INGREDIENTS
- 500g gariguette strawberries
- 15g sugar
- 1 mini basil punnet
METHOD
- Crush 100 grams of strawberries with sugar and 7 basil leaves. Chill the mixture for 20 minutes.
- Cut the 400 grams of strawberries in 4.
- Chop the basil and mix well.
- Place the strawberries in a deep plate and pour over the juice.
- Decorate with small basil leaves.
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