In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source...
Author: Martha Rose Shulman
Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah Madison. Smell the melons when you shop for them...