| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 6 pints strawberries, stemmed
- 1 cup sugar
- 1/4 seedless cucumber, peeled
- 6 strawberries
- 4 drops lemon juice
- 1/2 teaspoon sugar
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 251 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 7 g |
| Sugar | 52 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
| Serving Size | 1 of 6 servings |
| Calories | 251 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 7 g |
| Sugar | 52 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Reviews
Simply put, cool and refreshing.