1 lb 4 ounces strawberries, hulled and lightly crushed
4 ounces white onions, thinly sliced
4 ounces red bell peppers, thinly sliced
5 ounces cucumber, peeled, seeded, thinly sliced
1 half clove of garlic, crushed
1/4 cup tarragon leaves
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Salt, to taste
Pepper, to taste
For the garnish:
Strawberries, hulled and finely diced
Chives, finely minced
Red bell pepper, finely diced
English cucumber, peeled, seeded, and finely diced
1-2 tablespoons of almond oil
Whole fresh chervil sprigs
1. Place the first eight ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight.
2. The next day, puree the ingredients in a blender and season with salt and pepper to taste. If the mixture is too thick you can thin with water.
3. Allow to thoroughly chill again before ladling into soup plates or bowls.
4. To garnish, gently toss all the diced or minced vegetables and fruit with almond oil. Mound in the center of the soup plate and top with some chervil sprigs.