Chilled Rosé and Strawberry Soup
Makes about 1 quart
  • 1 teaspoon vegetable oil
  • ½ large jalapeño, seeded and chopped
  • 1 tablespoon minced fresh ginger
  • 2 pounds fresh strawberries, hulled and quartered
  • 2 sprigs fresh mint
  • ½ lime, zested and juiced
  • 2 tablespoons sugar
  • ⅛ teaspoon kosher salt
  • 1½ cups rosé wine
  • Garnish: crumbled goat cheese, chopped pistachios, fresh mint leaves, chopped fresh strawberries
  1. In a large Dutch oven, heat oil over medium-high heat. Add jalapeño and ginger; cook for
  2. minute. Add strawberries, mint, lime zest and juice, sugar, and salt; cook, stirring constantly, until strawberries are tender, about 5 minutes. Add wine; simmer for 5 minutes. Remove from heat, and let cool for 5 minutes. Discard mint.
  3. Working in batches, transfer soup to the container of a blender; pulse until smooth. Strain through a fine-mesh sieve, discarding pulp. Cover and refrigerate until chilled, about 1 hour. Garnish with goat cheese, pistachios, mint, and strawberries, if desired.
Recipe by Southern Lady Magazine at