Sweet strawberries and tart rhubarb are whirled together in this chilled soup.
Serve it as a starter for an early-summer supper.
Cook until the rhubarb is very soft and broken down, about 5 minutes.
Transfer to a medium bowl.
Refrigerate, stirring occasionally, until cool, at least 20 minutes.
Transfer the rhubarb to a blender.
Add strawberries, sugar and salt; blend until smooth.
Return to the bowl and stir in 1/3 cup basil (or mint).
Serve sprinkled with more herbs and a generous grinding of pepper.
Stir in herbs just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
