Ingredients

2 teaspoons extra-virgin olive oil

1 small yellow onion, thinly sliced (about 1½ cups)

1 small sweet crisp apple,

such as McIntosh, peeled and

cut into ½-inch pieces

1 teaspoon finely chopped peeled ginger

½ teaspoon ground cinnamon

½ teaspoon sea salt

Cayenne pepper

1½ pounds strawberries (about 2 pints), hulled

1 teaspoon cilantro leaves, finely chopped

1 teaspoon mint leaves, finely chopped

½ cup water

¼ cup crème fraîche or plain yogurt

¼ cup slivered almonds, toasted

Preparation

  1. In a medium saucepan, warm the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the apple, ginger, cinnamon, salt and a pinch of cayenne. Continue cooking, stirring occasionally, until the apples are softened, about 10 minutes.

  2. In a blender or the bowl of a food processor fitted with the steel blade attachment, combine the apple-onion mixture with the strawberries, cilantro and mint. With the motor running, add the water and puree until smooth.

  3. Transfer the soup to a large metal, glass or ceramic bowl and refrigerate, uncovered, for at least 1 hour or up to 3 hours. (If chilling longer, cover the bowl with plastic wrap and use within 3 days.)

  4. Divide the soup among 4 bowls. Garnish each serving with a tablespoon of crème fraîche and a tablespoon of toasted almonds. Serve immediately.