Strawberry soup

Time 10 minutes
Yields Serves 6
Strawberry soup
(Robert Gauthier / Los Angeles Times)

Combine the wine and sugar in a large bowl and whisk well to dissolve. Split the vanilla bean in half and scrape the seeds into the wine mixture. Add the bean.


Leave small strawberries whole; cut large berries into pieces of similar size. Add them to the wine combination and let them macerate in the refrigerator for at least 2 hours, or overnight.


To serve, ladle the berries and wine into bowls. Top each with a 1/4 cup scoop of ice cream and a cookie.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.