Strawberry Soup -- A Cold Soup for Summer

This is a great soup for summer because it requires little preparation and almost no heating. I first saw this mentioned as a dessert soup, but with a spicy meal, this is a nice beginning course.

Heat two cups of wine with 2/3 cup sugar. Bring to a boil and cook for 5 minutes.

The original recipe called for a dry white wine, but I've never been a big fan of dry wines so I most often use a sweeter wine, such as a muscat. This particular time I used a nice strawberry flavored wine from a small farm not too far away from where we live.

This wine syrup needs to cool before proceeding. Since I'm usually in a relative hurry when I make this soup, I just put the pan in the freezer for about an hour.

When the wine syrup is cool enough, puree it in a blender with about 4 cups of fresh strawberries.

Puree until the mixture is nice and smooth.

That's the most exacting part of the entire preparation. Pour the strawberry mixture into the bowl you want to serve it from and add 2 cups of orange juice.

 Chill for a few hours and that's it. Enjoy!

Strawberry Soup

2 cup white wine
2/3 cup sugar
4 cups sliced strawberries
2 cups orange juice


Mix wine and sugar in a small sauce pan and bring to a boil. Boil for 5 minutes, remove from heat and allow to cool.

Puree strawberries and wine syrup in a blender or food processor until very smooth. Stir in orange juice.

Chill for 2-3 hours before serving.

Next week: Red enchiladas the way my mama made them. (For all those who have been promised this recipe....)