• 6servings
  • 95minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 6 pints strawberries, stemmed

  2. 1 cup sugar

  3. 1/4 seedless cucumber, peeled

  4. 6 strawberries

  5. 4 drops lemon juice

  6. 1/2 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Mix the strawberries and sugar together in a metal bowl covered with plastic wrap and place over a bain marie making sure the bowl doesn't touch the water. Cook over low heat for 1 hour and 15 minutes, at which point the berries will be floating in liquid.

  2. To obtain the juice, drain the berries over a bowl for 2 hours. Some solids will have passed through the strainer and settled in the bowl. Chill the juice until ready to serve. Save the berries for flavoring ice cream .

  3. Dice the peeled cucumber and strawberries very finely, like a brunoise , then toss together carefully with the lemon juice and sugar. In the center of each soup bowl, place a pile of the diced strawberry mixture. Pour the garnet colored strawberry soup around it.


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