Chilled Spicy Strawberry Soup

• 2 teaspoons extra-virgin olive oil
• 1 small yellow onion, thinly sliced (about 11/2 cups)
• 1 small sweet crisp apple,
• such as McIntosh, peeled and
• cut into 1/2-inch pieces
• 1 teaspoon finely chopped peeled ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• Cayenne pepper
• 11/2 pounds strawberries (about 2 pints), hulled
• 1 teaspoon cilantro leaves, finely chopped
• 1 teaspoon mint leaves, finely chopped
• 1/2 cup water
• 1/4 cup creme fraiche or plain yogurt
• 1/4 cup slivered almonds, toasted

1. 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. 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. 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. 4. Divide the soup among 4 bowls. Garnish each serving with a tablespoon of creme fraiche and a tablespoon of toasted almonds. Serve immediately.

extravirgin olive oil, yellow onion, sweet crisp apple, peeled ginger, ground cinnamon, salt, cayenne pepper, strawberries, cilantro, mint, water, ubc, ubc

Taken from www.epicurious.com/recipes/member/views/chilled-spicy-strawberry-soup-51791841 (may not work)