Prep time: 5 mins
Chill time: 1 hour
350g ripe strawberries, hulled, plus 1 extra strawberry, finely sliced, to garnish
250g cucumber, peeled and seeded, plus 8 thin slices to garnish
Freshly squeezed lime juice, to taste
Maple syrup or caster sugar, to taste
Fine salt, to taste
1. Roughly chop the strawberries and cucumber and place in a blender. Blitz to a smooth puree.
2. The quantity needed of the rest of the ingredients depends on how sweet and ripe the strawberries are. Taste first, and add the remaining flavours gradually, a pinch or dash at a time – you may not need the maple syrup or sugar at all.
3. Chill in the fridge for an hour before serving, then taste and season or sweeten again if necessary, as the flavours will flatten out when cold. Serve in small bowls, garnished with the sliced cucumber, as a starter, palate cleanser or light dessert.
A dollop of soured cream, creme fraiche, yoghurt or even vanilla ice cream works brilliantly here if serving as pudding. Add the leaves from a sprig of mint or basil to the blender for a more fragrant version of the soup.