Summer Soups: Gingered Basil and Strawberry-Mango

5 Varieties of Flavourful Basil

Our rooftop herb garden is growing lush and prolific. With a wonderful crop of late spring basil varieties ready for harvest, we decided to make a flavourful and fun chilled soup to enjoy this sunny afternoon. We've used local sun-ripened strawberries, a juicy mango, spicy ginger root and rich almond milk to create a creamy soup base. Fresh basil leaves from cinnamon, lime, Italian, Spicy, and purple cultivars are added to the mix, and everything is blended into a fine summer soup.

Ready for Blending

You'll Need: 1 cup strawberries; 1 mango, pitted and coarsely chopped; 1/4 cup chopped ginger root; 3 cups almond milk; 1 cup basil leaves (one or more varieties) 1/4 teaspoon cayenne pepper; few grains Himalayan salt.

To Make: Wash and hull strawberries; pit and coarsely chop mango; chop ginger root. Put in blender with 3 cups almond milk. Set a few small basil leaves aside for garnish. Add 1 cup fresh basil leaves. Sprinkle in salt and cayenne.

Summer Soup: ready to serve in seconds

Blend at medium speed until smooth (20-30 seconds)

A spicy, refreshing energy soup for a warm afternoon.

Pour into serving bowls and garnish with fresh basil leaves. A small portion, served in a juice glass, makes an excellent alternative 'starter' to a more formal summer meal.

A Blender Full of Spicy Summer Soup