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.
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