Name: Cold strawberry soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 300.00 g strawberries hulled; 250.00 ml wine rosé; 60.00 ml cream; 5.00 ml sugar; 5.00 ml black pepper freshly ground; 5.00 ml balsamic reduction; 10.00 strawberries chopped

Recipe Disclaimer

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Ingredients (7)

300.00 g	strawberries — hulled
250.00 ml	wine — rosé
60.00 ml	cream
5.00 ml	sugar
5.00 ml	black pepper — freshly ground
5.00 ml	balsamic reduction
10.00	strawberries — chopped

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Method:

1. 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.

2. 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.

3. 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.

Wine suggestion: The
same rosé used to make
the soup will be ideal.