(third’s a charm) PureWow Recipes: Soup that chills out

If you’re having trouble viewing, click here. JULY 11, 2012 PINK FAST Strawberries hit the soup course Photo courtesy of Brian Chaszar We won’t argue that sun-kissed strawberries taste best in their natural state. But the next time we have devoured a few pints and still have nearly half a flat of berries to eat, we’re whipping up this light, delicate soup from Brooklyn’s Sea Bean Goods. The soup-delivery company’s chef, Nicole Chaszar, blends strawberries with warming spices and cooling herbs to add extra depth to a chilled soup without taking the spotlight off the star ingredient. Serve it as an unexpected starter or less traditional dessert in white bowls to contrast its deep-pink hue. Chilled Spicy Strawberry Soup Recipe adapted from Nicole Chaszar, Sea Bean Goods, Brooklyn, NY Makes 4 first-course servings Start to Finish: 1 hour 30 minutes INGREDIENTS DIRECTIONS 2 teaspoons extra-virgin olive oil 1 small yellow onion, thinly sliced (about 1½ cups) 1 small sweet crisp apple, such as McIntosh, peeled and cut into ½-inch pieces 1 teaspoon finely chopped peeled ginger ½ teaspoon ground cinnamon ½ teaspoon sea salt Cayenne pepper 1½ pounds strawberries (about 2 pints), hulled 1 teaspoon cilantro leaves, finely chopped 1 teaspoon mint leaves, finely chopped ½ cup water ¼ cup crème fraîche or plain yogurt ¼ cup slivered almonds, toasted 1. In a medium saucepan, warm the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the apple, ginger, cinnamon, salt and a pinch of cayenne. Continue cooking, stirring occasionally, until the apples are softened, about 10 minutes. 2. In a blender or the bowl of a food processor fitted with the steel blade attachment, combine the apple-onion mixture with the strawberries, cilantro and mint. With the motor running, add the water and puree until smooth. 3. Transfer the soup to a large metal, glass or ceramic bowl and refrigerate, uncovered, for at least 1 hour or up to 3 hours. (If chilling longer, cover the bowl with plastic wrap and use within 3 days.) 4. Divide the soup among 4 bowls. Garnish each serving with a tablespoon of crème fraîche and a tablespoon of toasted almonds. Serve immediately. Serve this soup in pretty white shallow bowls to make its pink color really pop. Learn more about Sea Bean Goods and place an order next time you’re in the New York area. Try another chilled summer soup, like this velvety corn soup, courtesy of Bon Appétit magazine.