Strawberry Champagne Soup (Hot or Cold)

Step 1: Combine champagne, 1 cup of the sugar & 1 1/2 cup water in a sml saucepan & heat over med-high heat. Stir to dissolve the sugar. Once bubbling, reduce to a simmer & cook for 2 min.

Step 2: Remove from the heat & pour into a blender. Add the strawberries plus salt & blend on high until fully pureed & smooth.

Step 3: Pour mixture though a fine mesh strainer and back into the small saucepan.

Step 4: Meanwhile, cook the balsamic vinegar & the remaining 1/4 cup sugar over med-heat for about 8 min until it has reduced slightly & become syrupy.

Step 5: TO SERVE: If serving hot, serve the soup right away garnished w/fresh basil, drizzled w/1 tbsp of the balsamic reduction & sliced strawberries as desired. If serving cold, chill for at least 1 hr & then serve the same way.

Step 6: NOTE RE YIELD: I had to make a choice about the yield as the recipe makes 2 bowl-sized servings or 4 cup-sized (or ramekin-sized) servings. I opted to enter as 4 servings.