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Strawberry-Basil Soup

Berkshire Kitchen

Strawberry-Basil Soup

by Chef Vartanian's 2015 Recipe Club at the Vintage Press Restaurant, Visalia, California. 

Impress summer guests without breaking a sweat with this stunning, easy-to-assemble cold soup that needs no cooking.


1 lb. ripe strawberries
2 T. red wine vinegar
Fresh basil leaves
3 T. extra virgin olive oil
salt and freshly ground pepper as directed
sour cream to garnish 


> Wash and hull the strawberries and put directly into food processor or blender. Puree.

> Add vinegar, 2 pinches of salt and 3 twists of pepper mill. Mix and taste.

> It should have a vinegary, salty taste but a nice sweetness. If strawberries are not as sweet as desired, add 1/2 teaspoon of sugar and puree again.

> Add olive oil and 4 big basil leaves. Puree until all is smooth.

> Serve chilled with 2-3 slices of strawberry on top of each bowl, basil leaves and a dollop of sour cream.

This recipe is one of more than 100 favorite family recipes from Mount Washington home cooks past and present offered in the newly published 'Mountain Cookery', a handsome, hard-covered, spiral-bound collection. Available only at this year’s Mount Washington Church Fair scheduled for Saturday, August 6th from 10AM to 3:00PM at the corner of East Street and Cross Road. Come, enjoy and buy the cookbook. For further information contact

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