Strawberry Mint Soup with Yuzu and Vanilla Ice Cream

I keep lists -- ideas of what I want to cook/bake/make next -- but then I can't remember where I last left my list and am forced to start anew (am such a scatterbrain, just like my dad). Have now updated my list, heavily influenced by what's available this week at the farmers' market.

This is such a fun time of the year to cook. Mother nature is hard at work, making the task at hand even easier. Each week something new comes into season, making its debut, while other ingredients fade slowly into the distance, not to be heard from again until the following season. That's the beauty of eating seasonally, appreciating fruits and vegetables at their peak; it doesn't get much better than that. Ramps and morels have come and gone (so sad, see you next year); fresh peas are making their debut, while asparagus is everywhere you look. Patiently awaiting heirloom tomatoes, eggplant, peppers, (non-GMO) corn, peaches, and other summer berries. Each week, the wheels start turning, thinking about new and unique ways to highlight the best of what local farmers work so hard to grow.

This week, strawberries are in full swing. A sea of strawberries....

Sampled just about every berry at all the farmers' market this past weekend, and these were the winners -- sweet, juicy, and oh so flavorful!  Besides just popping them into your mouth, how else can these berries be enjoyed? I don't want to do too much with them, as they are great on their own.

Came across this great, simple recipe for strawberry mint soup with yuzu from a chef demo by Jaime Montes De Oca, Jr (from Zentan). Yuzu is a tart Japanese fruit which tastes like a cross between a grapefruit and a mandarin orange. If you can't find yuzu, you can substitute with a blend of grapefruit, lemon, and/or mandarin orange juice. Simple and refreshing -- a bit sweet, tart, and salty (just a smidge) -- with a scoop of vanilla ice cream on top (mint chocolate chip gelato would also do the trick).

Strawberry Mint Soup with Yuzu and Vanilla Ice Cream
makes 5 6-ounce portions

1 quart (4 cups) fresh strawberries

1 tablespoon sugar or to taste
1/2 teaspoon salt
1 ounce yuzu juice (or blend of grapefruit, lemon, and/or mandarin orange juice)
1/2 cup ice

5 fresh mint leaves plus extra for garnish

Vanilla ice cream for topping

Blend the strawberries, sugar, salt, yuzu, ice, and mint in the blender until smooth. Serve in chilled bowls. Garnish with fresh mint leaves and top with ice cream.

A snapshot of the farmers' market.  Spring is in full bloom...