Strawberry Soup with Strawberry Cucumber Salad

1. 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.

2. 2

   Cook over low heat for 1 hour and 15 minutes, at which point the berries will be floating in liquid.

3. 3

   To obtain the juice, drain the berries over a bowl for 2 hours.

4. 4

   Some solids will have passed through the strainer and settled in the bowl.

5. 5

   Chill the juice until ready to serve.

6. 6

   Save the berries for flavoring ice cream.

7. 7

   Dice the peeled cucumber and strawberries very finely, like a brunoise, then toss together carefully with the lemon juice and sugar.

8. 8

   In the center of each soup bowl, place a pile of the diced strawberry mixture.

9. 9

   Pour the garnet colored strawberry soup around it.

* Per serving · 4 servings · Values may vary.

No additional tips available.