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Chilled Blackberry Soup with Sweet Corn, Mozzerella and Ricotta

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.

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