Name: Cold strawberry soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 300 g strawberries hulled; 250 ml wine rosé; 60 ml cream; sugar; black pepper freshly ground; balsamic reduction; strawberries chopped

Recipe Disclaimer

Tap for method

Ingredients (7)

300 g	strawberries — hulled
250 ml	wine — rosé
60 ml	cream
	sugar
	black pepper — freshly ground
	balsamic reduction
	strawberries — chopped

Tap for ingredients

Method:

Halve the strawberries and marinate overnight in the rosé. The next day, place the mixture in a saucepan and heat to boiling point. Reduce the temperature and simmer for about 20 minutes, or until slightly softened. Set aside to cool and then refrigerate until ice cold.

Purée the strawberries in a food processor until smooth and add the cream, if you’re using it. Season with sugar and freshly ground black pepper.

To serve:
Crush several ice cubes and place a spoonful of the crushed ice into chilled soup bowls. Spoon the soup into each one and drizzle with balsamic reduction. Garnish with chopped strawberries and serve.

Words and image:Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.