Strawberry soup with soy yoghurt ice cream

Name: strawberry soup with soy yoghurt ice cream
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 100 g generous figs from Turkey bag of 200 g; 15 g fresh basil; 500 g vegetable variation on natural yoghurt cup; 250 g strawberries; 4 el unsalted roasted almonds

Fresh strawberry soup with soy yoghurt ice cream, figs and almonds.

Ingredients

Kitchen Stuff

1 food processor

Directions

Remove the hard stalks from the figs and soak for 10 minutes in boiling water. Drain.
Put 2/3 of the basil with the soy yoghurt and figs in the bowl of the food processor. Puree for 3 minutes to a smooth mixture.
Put in a freezer and put in the freezer for at least 6 hours. Stir the first hour every 15 minutes to prevent the formation of ice crystals.
Remove the crowns from the strawberries and puree 1 min. In the food processor until smooth.
Cut the rest of the basil into strips. Chop the almonds coarsely.
Divide the soup over four deep plates and scoop a bread roll of soy yoghurt ice cream into each plate. Garnish with the basil and the almonds. Yummy! .