This was the easiest recipe of all. First spotted on the gorgeous Tartelette, this soup can make a delicious breakfast or a delightful end to a meal. Either ways, it's not too much effort. I've already made it twice. Since this morning!
First you make mint syrup. Mix 50 grams sugar and 1/3 cup water in a small pan. Cook for a minute, stirring to dissolve the sugar then add 2 tbsp of chopped mint. Turn off the heat and let the syrup cool so the mint infuses the syrup.
To pass the time while the syrup is cooling, wash, hull and halve a cup of strawberries. Put them in the blender with 2 tbsp of mint syrup. Blend to a smooth soup, adding more syrup if you need (do it a tbsp at a time). Serve in shot glasses.
You'd have plenty of syrup left over which is a great excuse to make this again!