Preparation time: 30 minutes, excluding cooling time
Cooking time: 20 minutes
1 Halve the strawberries and marinate overnight in the rosé. The next day, place the mixture in a saucepan and heat to boiling point. Reduce the temperature and simmer for about 20 minutes, or until slightly softened. Set aside to cool and then refrigerate until ice cold.
2 Purée the strawberries in a food processor until smooth and add the cream, if you’re using it. Season with sugar and freshly ground black pepper.
3 To serve: Crush several ice cubes and place a spoonful of the crushed ice into chilled soup bowls. Spoon the soup into each one and drizzle with balsamic reduction. Garnish with chopped strawberries and serve.
Words and image: Home magazine