This recipe had me drooling on my keyboard! I can't wait to try it!
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 of anthocyanins and ellagitannens, which have been shown to have antioxidant and anti-inflammatory properties.
2 1/4 pounds ripe strawberries (2 very generous pints), hulled
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 tablespoon mild flavored honey, such as clover or acacia (more to taste)
1 teaspoon rose water (available in Middle Eastern markets)
1/2 cup freshly squeezed orange juice
Chopped or slivered fresh mint for garnish
The rest can be found at http://www.nytimes.com/2009/08/18/he...alth.html?_r=1
I can't wait to try it!