Recipe courtesy of Gale Gand
Strawberry Soup with Strawberry Cucumber Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 251
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 63
- Dietary Fiber
- 7
- Sugar
- 52
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 4
- Total: 1 hr 35 min
- Active: 20 min
Ingredients
6 pints strawberries, stemmed
1 cup sugar
1/4 seedless cucumber, peeled
6 strawberries
4 drops lemon juice
1/2 teaspoon sugar
Directions
- 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.