Strawberry Gazpacho with Pistachio

Ingredients (serves 2)

- 450 g strawberries
- 30 g vanilla sugar
- 1 bag mint tea
- 1 teaspoon balsamic vinegar cream
- 1 tablespoon Guénard Pistachio Oil

Preparation

Gently heat 10 cl of water in a saucepan and let the tea steep until cool. Wash, stem and quarter the strawberries. Marinate them in the tea for at least 2 hours in the refrigerator.

Then, put them in a blender with the rest of the ingredients and blend until the soup is very smooth. Pour in the cups. Store in the refrigerator for at least 1 hour and serve.

For a fruitier flavor, arrange the fruit at the bottom of the cups (raspberries, peaches, mangoes ...)

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