As published at

1 pint strawberries
3 Tbsp dry Sherry
8 oz Greek yogurt (or coconut milk)
1 Tbsp lemon juice or Sherry vinegar if necessary

Set oven to 400F

Wash and trim the strawberries. Cut the larger ones in half. Put them in a bowl and toss with the Sherry.

Spread out the berries in a baking dish big enough for them to be in a single layer. Roast for about 20 minutes or until the strawberries start to break down and caramelize just a little bit.

Scrape the berries and any juice into the bowl of a food processor, and puree.

Add the yogurt to the processor and blend. Add a little water if the soup seems too thick.

Refrigerate until chilled. Taste before serving and add the lemon juice or vinegar if the soup needs a little tang. You could also dose it with an extra shot of Sherry if you like.

Serve very cold, in very small glasses or bowls, garnished with an edible flower, or mint sprig.