1 pint strawberries
1/2 cup white wine
1 tsp grated lemon peel
1/2 cup sugar
2 tbsp lemon juice
Hull strawberries. Slice 3 berries; set aside.
In covered blender container at medium speed, blend whole berries and remaining ingredients until smooth. Cover and refrigerate until well chilled.
Serve soup in chilled soup bowls or cups, garnished with reserved sliced strawberries.
Makes 3 servings or 2-2/3 cups.