Chilled strawberry soup

Gazpacho de fresas

This soup can be served as a starter, snack or dessert. It’s a great way to use very ripe strawberries that are about to spoil.

SERVES 4–6

500 g (1 lb 2 oz) very ripe strawberries, washed, hulled and coarsely chopped

55 g (2 oz/¼ cup) white sugar

100 ml (3½ fl oz) freshly squeezed orange juice

10 ice cubes

edible flower petals, for garnishing (optional)

Put the strawberries into a large bowl with the sugar and orange juice. Stir. Set aside to macerate for 10–20 minutes.

Put the strawberry mixture and ice cubes into a food processor and purée until very smooth. Taste for sweetness and add a little more sugar if desired (but, remember, this is a soup so it shouldn’t be too sweet).

Push the soup through a fine sieve and chill for at least 4 hours.

Serve chilled and decorated with edible flower petals, if desired.