Cold Strawberry Soup

How to prepare cold strawberry soup

1. Bring the wine (I used rosé), water and sugar to a boil. Once it boils, keep it on heat for 5 minutes.
   * you can also use semi-dry or sweet wine, but then you need to adjust the amount of sugar
   ** for a kid-friendly version, the wine can be replaced with water or orange juice
2. Add the strawberries, hulled and cut in half or quarters, to the hot wine. Turn off the heat and cover with a lid. Let it sit for 10 minutes.
3. Add the mint and blend everything with a blender. Pass the resulting soup through a fine sieve. What remains in the sieve (a little pulp with seeds) is discarded.
5. Refrigerate the soup. If you're in a hurry, you can keep it in the freezer for a while to speed up cooling.
6. To serve: place fresh strawberry slices on the plate and sprinkle with a few crushed meringues. Place a meringue on top. Pour the cold soup around. When it's very hot, you can put a scoop of ice cream in the center instead of the meringue.

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