Fruit ceviche soup with Thai basil oil

Name: Fruit ceviche soup with Thai basil oil
Ingredients: 1 small red onion, finely chopped; 2 kiwis, cut into 5 mm dice; fresh melon (charentais or cantaloupe) cut into 5 mm dice; fresh melon (charentais or cantaloupe) cut into 5 mm dice; 1 pasilla chilli, deseeded, finely chopped; juice of 2 limes, zest of 1; 75 ml groundnut or vegetable oil; 50 g Thai basil (holy basil); 50 g Thai basil (holy basil); 1.5 cm piece of root ginger, peeled and finely grated; 1 ripe mango, diced; 200 g fresh pineapple, diced; 75 ml groundnut or vegetable oil; freshly cracked black pepper; 300 ml fresh orange juice; 2 tablespoons maple syrup; 1 tablespoon tamarind paste; fresh melon (charentais or cantaloupe) cut into 5 mm dice; small wedge of orange; ½ mango, cut into 5 mm dice; 75 g fresh pineapple, cut into 5 mm dice

Preparation info

Serve
4

Difficulty
Medium

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.

Ingredients

For the Oil

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

Soup
Vegan
Gluten-free
Summer

Method

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