I wanted some ideas for blackberry soup, so I Googled and found several, but they were all sweet! The one savory one I found was a Russian version (Makvlis Supi) which combines blackberries with herbs and cucumbers for a chilled summer soup. “I am intrigued,” I said to myself, so I used it as inspiration for my soup. I am also intrigued by this burrata thing I keep seeing popping up, which I mean to try soon but in the meantime whipped up a mixture of mozzarella and ricotta which I imagine is similar.
Chilled Blackberry Soup with Sweet Corn, Mozzerella and Ricotta
- 1 lb blackberries
- 1 clove garlic
- 1/2 large cucumber
- 1 tbsp thyme
- 1 packed tbsp basil
- 2 tsp maple syrup
- sea salt and black pepper
- 1/4 cup olive oil
- 1/4 cup sweet corn
- 1/4 cup ricotta
- 1/4 cup mozzarella
Combine blackberries, garlic, cucumber, thyme, basil, maple syrup, salt and pepper in blender and blend until smooth. Blend on a lower setting and drizzle olive oil. Chill for at least an hour.
In food processor, combine corn, ricotta and mozzarella with a pinch of salt and pepper.
To serve, pour soup in bowls and top with a dollop of the corn/ricotta/mozzarella mixture and a sprinkle of basil.