Epicurious Strawberry Prosecco Soup

STRAWBERRY PROSECCO SOUP



1 lb strawberries, chopped (3 cups)
1 cup Prosecco
2 teaspoons chopped fresh tarragon
3/4 teaspoon salt
2 to 3 tablespoons sugar
3/4 cup vanilla yogurt

Garnish: cracked black pepper

Toss strawberries with Prosecco, tarragon, salt, and 2 tablespoons sugar. Let macerate, chilled and covered, 1 hour.

Purée mixture in a blender until smooth, then set aside 1 cup purée. Blend remaining mixture with yogurt and sugar to taste. Serve soup drizzled with reserved purée.



Makes about 4 cups.

Gourmet
August 2006

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