Cold strawberry soup

Home Magazine
Prep Time: 00:30
Servings: 4
Cooking Time: 00:20
  • - sugar, for seasoning
  • - fresh strawberries, chopped
  • 300g - fresh, ripe strawberries, stems removed
  • - freshly ground black pepper
  • 250ml - rosé wine
  • 60ml - cream (optional)
  • - balsamic reduction
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.


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