I once read that food scientists say tomatoes and strawberries are made of the same flavor components, so they can be used interchangeably in cooking. I respectfully disagree; however, these two fruits do go together perfectly. My modern take—combining strawberries with garlic and dill—may seem unusual, but the strawberries make a subtle complement to the tomato flavor. You can also replace the strawberries with watermelon, raspberries, cherries, apricots, or melon.
Adapted from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023. Reprinted by permission of the publisher, The Experiment.
Featured in “Moving Past Pierogi: The New Face of Polish Cuisine” by Olga Mecking.
Yield: 4 Time: 1 hour 45 minutes Ingredients For the soup: 1½ lb. tomatoes, coarsely chopped 1 cup halved hulled strawberries ½ cup sour cream or Greek yogurt 1 Tbsp. apple cider vinegar 1 garlic clove 1 small red onion, quartered 1 thick sourdough or baguette slice, torn Fine salt and freshly ground black pepper ¼ cup olive oil 1 cup halved cherry tomatoes Dill flowers, for garnish (optional) For the crispy garlic oil: ¼ cup olive oil 1 Tbsp. sesame seeds ½ tsp. crushed red pepper flakes 3 garlic cloves, thinly sliced Pinch
