German World’s Publisher Petra Schurmann just returned from a trip on the Danube with AmaWaterways‘ sensational new ship, the AmaMagna.
During the trip which was blessed with lots of sunshine and hot temperatures, the Chef served this fabulous dish, perfect for a hot summer day:
Chilled Strawberry-Basil- Coconut Soup
Ingredients:
1 & 1/8 lbs. Frozen Strawberries (about 4.5 cups)
1/2 TBS Confectioners’ Sugar
2 TBS and 2 tsp. Lemon Juice
1¼ tsp. Sweet Basil
1/4 qt. Strawberry Ice Cream
¾ C and 2 TBS Coconut Cream
Preparation Method:
Using a blender or food processor, blend the above ingredients until a smooth pouring consistency is reached. If texture is too thick, add milk to thin it down with more coconut cream to taste. Serve immediately.
More recipes and culinary insights can be found on Amawaterways’ Connections Page >>