Chilled Strawberry Ginger Soup
|Ripe strawberries||8 Ounce, hulled (250 Grams)|
|Caster sugar||4 Ounce (125 Grams)|
|Plain yogurt||1⁄4 Pint (150 Milliliter)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Iced water||1⁄2 Pint (300 Milliliter)|
|Peeled ginger||1⁄2 Inch, roughly chopped (Fresh Ones)|
Select strawberries which have bright red flesh, as they both look and taste better.
Crush and force them through a fine nylon sieve.
Add sugar (start with a little and add more later) and then the yoghurt.
Once blended, mix in the red wine (a fruity young Beaujolais would be excellent, or one of the dry rose wines from Provence).
Chill very well and, just before serving, dilute with the iced water.
Ladle into small chilled bowls and spoon an extra dollop of strained, plain yoghurt into each (if used).
Using a garlic press, squeeze ginger juice into each soup or over each garnish of yoghurt and serve at once decorated with mint leaves or extra fruit.