Red, sweet and juicy, strawberries are ripe for the picking! There are so many ways to enjoy fresh berries. I like the idea of a simple, fresh soup that involves no cooking. Although the strawberries provide a light sweetness, this is a wonderful savory dish. The garnish could be any of the soup’s components, chopped finely and sprinkled on top. In addition to a garnish of cucumber, strawberry and tarragon, I added lightly toasted slivered almonds for a little crunch.
- 2 pounds fresh strawberries, hulled and halved
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 (5-ounce) English cucumber, peeled, seeded, and cut into 1/2-inch thick slices
- 1/2 clove of garlic, crushed
- 1/2 cup fresh tarragon leaves
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- Kosher or sea salt and freshly ground pepper
In a large bowl, using your hands, gently mix together the strawberries, onion, bell pepper, cucumber, garlic, tarragon, vinegar and olive oil. Season the mixture with salt and pepper. Cover the bowl with plastic wrap and chill it overnight in the refrigerator.
In a blender or food processor, blend the mixture until smooth. Season with salt and pepper. If the mixture is too thick, you can add a little bit of water to thin it out. Chill the soup until you’re ready to serve it. Garnish and serve cold. Serves 6.