This morning I made a trip to my local farmers market. I was happy to see that, even though it’s a bit late in the season for them, the strawberries were still available in abundance. I picked out two pints of these perfect looking berries, and decided that I would make my seasonal strawberry specialty — cold strawberry soup.
I started by washing the strawberries, then hulling and quartering them, saving a few to eat while I made the soup.
I added 1/2 cup of organic whole milk yogurt, 1/2 cup of organic cane sugar and 1 teaspoon of vanilla extract. I then set the blender to the lowest setting, and blended the mixture for about 3 minutes, until it looked completely smooth. The yogurt adds a nice bit of tartness to the soup, but if you prefer, you can substitute it with milk or half and half. Also, I found that 1/2 cup of sugar was a bit on the sweet side — I think this is because the strawberries were so incredibly sweet on their own. If you are using grocery store strawberries, this amount of sugar should be fine, but feel free to adjust it to your own palate.
Once the mixture was completely blended, I stirred in 1/4 cup of Prosecco. You can leave this out, or you can use any type of white wine, champagne, cava or sparkling wine that you have on hand.
Chill mixture in refrigerator for at least 1 hour. Serve with a sprig of fresh mint for garnish, and enjoy! It’s best if eaten within 24 hours. This recipe makes 4 servings, or 2 very generous ones!