Probably I'm getting old or something has changed during the extreme heatwave in the UK since I'm not able to eat hot food for lunch at all. I start my day with a warm breakfast and later I eat only ice cream, chilled soup or uncooked stuff.
Quick fruit soups are my summertime favourites and lately, especially this Strawberry Prosecco Soup. Add fine Prosecco to a creamy strawberry soup and the result will be a chilled adult treat, with the most classic flavour combination: strawberry and Prosecco.
I hope you have the chance to prepare it using your freshly picked, own strawberries because we all know the ones in the store usually has less taste.
- 1000 g strawberries
- 2 tbsp demerara sugar
- 1 lemon, juice
- 1 tbsp vanilla extract
- 250 ml double cream
- 300 ml Prosecco
- 1 pinch cinnamon
- 4 tbsp condensed milk
- Rinse and clean the strawberries then place them into a large pot.
- Add the demerara, lemon juice and vanilla extract then mash the whole fruits by a potato masher.
- Cook the strawberries on medium heat and when it starts boiling use a blender to achieve a smooth texture.
- Add the prosecco, double cream, cinnamon and condensed milk, then cook it for another 5 minutes.
- It's up to you if you would like to strain the soup or not. I've used it unstrained.
- Let the soup cool down till room temperature then place into the fridge for 2 hours.
- Serve it cold with crushed meringues on the top and you can add fresh strawberries too.
Fill the soup in ice lolly moulds, freeze it to create the star dessert of your summer BBQ parties!