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