Strawberry Soup
3 cups fresh or frozen strawberries - rinsed and hulled
2 tablespoons sugar
1 1/2 teaspoons cornstarch
2 cups cranberry juice cocktail
2 teaspoons red wine vinegar
1 cup buttermilk
3 to 6 strawberries, whole or halved (for garnish)
Puree the berries in a food processor pulsing on and off until smooth. Combine the sugar and cornstarch in a nonreactive saucepan. Stir in the cranberry juice and vinegar. Cook over medium heat until the mixture bubbles and is clear. Add the pureed berries and cook for 2 minutes, stirring constantly. Remove from the heat and strain into a bowl, pressing firmly. Discard the pulp and seeds.
Serve when cool or cover and refrigerate until chilled completely, about 2 hours. Stir in the buttermilk. Pour into bowls. Garnish with the remaining strawberries and/or drizzle a few drops of buttermilk onto each serving.
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