Savory Chilled Strawberry Soup

• 2 pounds Fresh Strawberries, Stems Removed And Cut In Half
• 1/4 cups Heavy Cream
• 1/4 cups Whole Milk Ricotta
• 2 ounces, weight Mascarpone
• 2 teaspoons Chopped Shallot
• 1 drop Basil Essential Oil
• 1 drop Black Pepper Essential Oil
• 1/2 teaspoons White Balsamic Vinegar
• 1 pinch Salt To Taste
• Fresh Chives, For Garnish
• Fresh Ground Black Pepper, For Garnish

1. Puree strawberries in an electric blender. Add remaining ingredients to the blender and pulse to combine. When well-mixed, taste and adjust the salt if necessary. This should be a savory soup, but too much salt will overpower the delicate flavors of the fruit. Start with a small pinch, then slowly add more, if desired.
2. Serve chilled in small bowls with a swirl of heavy cream. Garnish with fresh chives and a grind of black pepper.

fresh strawberries, ubc, ubc, weight mascarpone, shallot, oil, black pepper, white balsamic vinegar, salt, fresh chives, ground black pepper

Taken from tastykitchen.com/recipes/soups/savory-chilled-strawberry-soup/ (may not work)