Calories 53, Fat 0g, Saturates 0g, Carbohydrates 9.9g, Sugars 9.9g, Protein 0.6g, Salt 0g
Place the strawberries in a bowl with the sugar, peppercorns, lemon zest and juice and the basil. Mix well and place in the fridge to marinate for 2 hours.
When the time is up, remove the peppercorns and place the mixture in a blender. Puree until completely smooth
Pour the soup into chilled bowls and decorate with extra strawberries, basil, black pepper and some whipped coconut cream, if you like.
Step by Step Beetroot Ravioli with Almond Ricotta and...
Meals in Minutes – Smoky Jackfruit Cowboy Chilli This...