Ingredients

The following ingredients have 5 Servings
  • 1 pint strawberries
  • 3 Tbsp dry Sherry
  • 8 oz Greek yogurt (or coconut milk)
  • 1 Tbsp lemon juice or Sherry vinegar if necessary

Instruction

  • 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.