Chilled Strawberry Soup

Strawberry soup is a cooling summer-evening fruit soup that comes together in minutes, and gets its form in the fridge.

1. Wash the strawberries gently in cold water, then pinch out their green stalks. You can use the softer ones too, just cut out any bad parts.

2. Put the cleaned strawberries into a blender, add the milk, the cooking cream, the sugar, the vanilla sugar, a tablespoon of lemon juice and a pinch of cinnamon.

3. Blend it smooth – it is right when it is uniform, vivid pink and slightly frothy. Taste it: if the strawberries were more tart, you can adjust it with a little more sugar.

4. Put it in the fridge for at least 2 hours, so it chills well and the flavours come together.

5. Serve it ice-cold, ladled into soup bowls.

Tip: The lemon juice does not just flavour it, it also preserves the vivid colour of the strawberries – without it the soup would fade sooner.