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
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.
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