Chilled strawberry and raspberry soup with shortbread

  • Rating: 5 stars
  • Takes: 20 mins to prepare
  • Serves: 4

Ingredients

  • 220g strawberries
  • 220g raspberries
  • 4tbsp Rosé Cava
  • 4 sprigs of fresh mint
  • 8 ready-made shortbread biscuits

Each serving contains 191 calories, 13g sugar, 8g fat, 3g saturates and 0.1g salt.

Method

Prepare the strawberries by removing the stalks and cutting them into halves.

Place half of the raspberries and strawberries into a food processor along with the Cava and blend to a puree. Pour the puree into a bowl and place in the fridge to chill until cold.

To serve, place the remaining raspberries and strawberry halves into the bowl and mix gently.

Pour the soup into serving bowls. Add fresh mint to each bowl to garnish and serve with shortbread biscuits.

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