Cool and refreshing -- this soup is a winner during strawberry season.
2 quarts fresh strawberries
1 cup white sugar
2 cups water
1/4 cup fresh lemon juice
grated zest of 1 lemon
2 cups Rhine wine
In a food processor or blender, puree the berries. Set aside.
In a small saucepan, combine the sugar and water. Boil for 10 minutes to make a sugar syrup. Cool. Add the berries to the cooled syrup. Stir in the lemon juice and zest. Chill well. Just before serving, stir in the wine.