Fruit ceviche soup with Thai basil oil


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

This welcoming summer soup is an adaptation of one of my old recipes, but in this version the fruits take on more definition and texture, while the drizzle of Thai basil oil adds that magical taste of fragrant aniseed.


For the Oil

  • 50 g Thai basil (holy basil)
  • 75 ml groundnut or vegetable oil


For the oil, place the basil and oil in a blender and blitz to a puree, then strain it and refrigerate, covered, until needed.

For the soup, place the pineapple, mango and ginger in a bowl and leave to marinate at room temperature for 1 hour.

Meanwhile for the ceviche, place all the ingredients in a bowl and toss well together. Set aside.

Place the marinated fruits and g