Learn the recipe for this sweet, chilled strawberry dessert soup; it'll get you out of the kitchen fast, without heating up the oven.
- Cooking and Prep: 15 m
- Serves: 5
For the Strawberry Gazpacho
Place the strawberries in a blender or the bowl of a food processor fitted with a metal blade and purée until smooth, scraping down the bowl to get all the pieces puréed.
Add eight of the mint leaves, the lemon juice, confectioners’ sugar, and orange blossom water if using and process again until well mixed. Taste to see if it needs any more sugar and add to taste.
Cut the remaining six mint leaves into very thin slices.
To serve, ladle the purée into small bowls and scoop up one-quarter cup of fruit and add to each bowl. Sprinkle some of the sliced mint leaves on top.
Note: Store in the refrigerator for up to three days.