- 1 pint fresh strawberries, hulled
- 2 tablespoons sugar
- 1/3 cup white wine or white grape juice
- In a food processor, combine all the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yield: 2 servings.
Originally published as Chilled Strawberry Soup in Cooking for 2 Summer 2005, p 7
This recipe pairs well with a full-bodied white wine.
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