This is a simple concept, somewhere between a smoothie and a soup, meant to be served as the first course of a spring or summertime supper, or maybe as little shooters on a brunch buffet table. The thing that sets it apart from your favorite breakfast smoothie is that the strawberries are tossed with Sherry and roasted in a hot oven to bring out their flavor. I blended the fruit with Greek yogurt, but you could certainly use coconut milk for a vegan alternative.
Decorate the top with edible flowers to make it extra fun and festive. I found out that the gnarly old vine that winds around our front porch is a honeysuckle, so I used that as a garnish. Fresh mint works just as well. The fun part is choosing what to serve your soup in. You can use wine glasses, jelly jars, tiny vintage bowls…even martini glasses would work. The important thing is to keep the serving size small.
- 1 pint strawberries
- 3 Tbsp dry Sherry
- 8 oz Greek yogurt (or coconut milk)
- 1 Tbsp lemon juice or Sherry vinegar if necessary
- Set oven to 400F
- Wash and trim the strawberries. Cut the larger ones in half. Put them in a bowl and toss with the Sherry.
- Spread out the berries in a baking dish big enough for them to be in a single layer. Roast for about 20 minutes or until the strawberries start to break down and caramelize just a little bit.
- Scrape the berries and any juice into the bowl of a food processor, and puree.
- Add the yogurt to the processor and blend. Add a little water if the soup seems too thick.
- Refrigerate until chilled. Taste before serving and add the lemon juice or vinegar if the soup needs a little tang..You could also dose it with an extra shot of Sherry if you like.
- Serve very cold, in very small glasses or bowls, garnished with an edible flower, or mint sprig.