Lime strawberry cream soup with cottage cheese dumplings | Summer refreshment

Mash the cottage cheese with a fork, then mix it with the egg, semolina, powdered sugar, a pinch of salt, and finely chopped fresh basil. Let it rest in the refrigerator for 20-30 minutes so the semolina can swell.

Shape small dumplings from the mixture. Cook them in gently simmering, salted and sweetened water for 4-5 minutes until they rise to the surface, then remove them with a slotted spoon and let them cool.

Wash and hull the strawberries, then place them in a blender. Add the Greek yogurt, honey, freshly squeezed lime juice and finely grated zest, along with a few fresh mint leaves.