Woolworths Masterclass Chef Series: Strawberry soup with roasted radishes and almond praline
Recipe Title: Strawberry soup with roasted radishes and almond praline
Recipe By: Marthinus Ferreira
Heat a bit of olive oil in a pan and fry 100 g of the radishes until soft. Season with salt and black pepper
4 plum tomatoes, chopped
1 cucumber, chopped
800 g strawberries, hulled and chopped
2 medium size onions, finely chopped
handful of fresh basil leaves
5 ml heirloom basil mix seeds
3 slices of white bread, crusts removed and torn
5-10 drops of red Tabasco sauce
30 ml sherry vinegar
150 ml olive oil
100 ml almond milk
salt to taste
pepper to taste
Put the tomatoes, cucumber, strawberries and onions into a blender and whiz until smooth. Add all the other ingredients and blits. Check the consistency. If it is still rather thin and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar or sugar. Pour soup in seave, cover and chill until really cold and you’re ready to serve.
125 ml caster sugar
100 g flaked almonds
Line a baking tray with baking paper. Melt sugar until golden. Add almonds on top. Pour onto the baking paper. Cool. Crush some and leave different size barks.
Arrange radishes at base of bowl. Garnish with basil shoots and flowers. Add praline. Pour soup in a jug and pour soup at table.