SOUPSONG HAS GONE HARDCOPY!
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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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This marvelous cold fruit soup was contributed by Lisa Gitelson. She says it best: "give it a try on a hot summer's night, don't tell your guests what's in it, and they will fall in love." Serve cold in flat bowls to 6-8 as a tantalizing first course. No-fat and low-fat yoghurt work beautifully.

• 1 quart strawberries
• 1 cup sugar
• 6 Tablespoons balsamic vinegar
• 1/2 teaspoon finely grated orange zest
• 1/2 teaspoon finely grated lemon zest
• 1 Tablespoon Grand Marnier (or orange juice)
• 6 cups plain yoghurt

Garnish: In addition to the ingredients listed above, toss 20 halved strawberries with 1/2 cup sugar and 2 Tablespoons of balsamic vinegar and macerate for at least 2 hours at room temperature or in the fridge.

Puree the strawberries with the sugar, vinegar, zests, and Grand Marnier. Make sure the sugar has completely dissolved--and let it sit for a few minutes if it hasn't. Whip the yoghurt in a bowl, then stir in the puree until smooth. Chill well, at least two hours.

When ready to serve, ladle the soup into flat bowls and top with the macerated strawberries. Drizzle a few teaspoonsful of the strawberry syrup over each bowls in a dashing pattern.