Strawberries | Saveur

Strawberry Rhubarb Achar

Anikah Shaokat — Sat, 11 Apr 2026 14:48:10 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

“Kashmiri achar—named after the smoky chiles that lend their delicate heat to the condiment—was my late grandmother’s magnum opus. Every year, when monsoon season reared its head, rough winds and thunderstorms would shake up our mango tree, raining little baby mangoes all across our yard. Once the storm passed, we’d collect them all for my grandmother who, with the help of tons of sugar, vinegar, dried Kashmiri chiles, and a few warm spices, would turn the acrid unripe mangoes into sweet-tart Kashmiri achar.

After my first taste of strawberry and rhubarb together, I was obsessed with the idea of turning that combo into an achar. The acerbic taste of rhubarb and the tartness of strawberries come alive in the vinegary, syrupy poaching liquid. While this (or any achar) often serves as a palate cleanser during Bangladeshi meals, it’s also great on a cheese board or in a sauce for chicken wings.” —Anikah Shaokat

Featured in “Reclaiming Bengali New Year in New York.”

Makes: About 3 cups

Time: 20 minutes

Ingredients

⅔ cup plus ¼ cup sugar
½ cup distilled white vinegar
4 cloves
3 green cardamom pods
2 whole dried Kashmiri chiles, sliced into ⅛-in. rings, or more to taste
One 1-in. cinnamon stick
Kosher salt
7 oz. rhubarb, cut on the bias into 1-in. by ½-in. pieces (1¼ cups)
1 pint (5½ oz.) strawberries, hulled and quartered (1¼ cups)

Instructions

To a medium pot over medium heat, add the sugar, vinegar, cloves, cardamom, chiles, cinnamon stick, and a pinch of salt and bring to a simmer. Cook until the sugar has dissolved, about 2 minutes. Turn the heat to low, then add the rhubarb and strawberries, using a silicone spatula to turn the fruit in the syrup to coat. Cover and cook until the rhubarb is easily pierced with a fork and the strawberries begin to soften (the fruits should still hold their shape), 10–12 minutes. Turn off the heat and set aside, covered, until cooled to room temperature. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the fridge, achar will keep for 1 month.

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Bing Tanghulu (Candied Fruit Skewers)

Jen Lin-Liu — Wed, 11 Mar 2026 18:31:36 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Traditionally made with hawthorn berries, these hard sugar-coated fruit skewers are frequently sold by Beijing street vendors (including from the backs of bicycles), and may also feature strawberries, mandarins, and grapes. They are best enjoyed immediately, as the moisture from the fruit can cause the candy shell to soften. To remove the hardened sugar from your tools, fill the wok with water, place the ladle inside, and bring to a boil to melt and dissolve the sugar before dumping into the sink.

Featured in “Between the Walls” by Megan Zhang in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 10–12 skewers

Time: 45 minutes

Ingredients

2 cups strawberries, hulled
2 cups seedless grapes
3–4 mandarins or clementines, peeled and segmented
3 cups sugar

Instructions

Onto a 12-inch skewer, thread 4–5 strawberries tightly together pointing in the same direction, piercing the fruit lengthwise through the center, and leaving about 5 inches of the skewer bare at the blunt end for easy handling. Repeat on separate skewers with the remaining strawberries, the grapes, and the mandarin segments.
Place a large, deep bowl of ice water and a parchment-lined baking sheet next to the stove. Into a wok or deep skillet fitted with a candy thermometer, bring the sugar and 1½ cups of water to a boil over medium-high heat. Stir once to dissolve the sugar, then continue cooking, without stirring, until the syrup thickens and reaches 300°F, about 10 minutes. (To test for readiness, dip a skewered piece of fruit into the syrup, then into the ice water. If the coating hardens into a lollipop-like shell, the syrup is done.) Turn off the heat.
Working quickly, hold a fruit skewer above the wok and carefully ladle the syrup over it, turning to coat all sides evenly. Immediately submerge the skewer in the ice water for 10–15 seconds to set, then transfer to the prepared baking sheet. (If the syrup becomes too thick, turn the heat to medium-low and stir until thinned.) Repeat with the remaining skewers. Set aside to dry slightly before serving.

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Fassionola Syrup

Sheila Arndt — Fri, 16 Jan 2026 15:47:04 +0000

Photo: Scott Semler • Food Styling: Camille Becerra

At Restaurant R’evolution in New Orleans, bar lead Sheila Arndt prepares a housemade fassionola cocktail syrup for an assortment of fruit-forward drinks, including Love in a Hurricane, a riff on the NOLA classic. While the original fassionola recipe is lost to history, Arndt relies on passion fruit, guava, strawberries, pineapple, and hibiscus for a floral, tropical-inflected elixir.

Featured in “The Secret History Behind a Prohibition-Era Cocktail Syrup” by Ellery Weil.

Time: 25 minutes

Ingredients

12 ounces strawberries, coarsely chopped (2 cups)
1½ cups sugar, plus more if needed
1 cup passion fruit purée
½ cup guava paste or purée
½ cup fresh pineapple juice
½ cup dried hibiscus flowers

Instructions

To a medium pot, add the strawberries, sugar, passion fruit, guava, pineapple juice, and 1 cup of water and bring to a simmer. Turn the heat to medium-low and continue to gently simmer until thick and syrupy, about 10 minutes. Remove from the heat, add the hibiscus, and set aside to steep for 10 minutes. Place a fine-mesh strainer over a medium bowl and carefully strain the mixture (it will still be hot), discarding the solids.
Taste and add more sugar if needed. If the fassionola is too thick, add a little water until it resembles maple syrup. Transfer to a bottle and store in the refrigerator for up to 1 month.

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Strawberry and Watermelon Mignonette

Derick Wade — Wed, 15 Oct 2025 23:53:27 +0000

Photo: Murray Hall • Food Styling: Ryan McCarthy

Coastal Catch executive chef and culinary director Derick Wade served this fruity, vibrantly hued mignonette along with a more savory ginger and turmeric mignonette at the Charleston Wine + Food Festival. The strawberries and watermelon are prepared two ways—puréed and finely chopped—giving the sauce just the right amount of texture. Subtly sweet with a hint of jalapeño heat, it’s the perfect partner for salty, briny oysters.

Makes: About ¾ cup

Time: 20 minutes

Ingredients

6 oz. strawberries, hulled, divided
6 oz. watermelon flesh, divided
2 tsp. finely chopped shallot
2 tsp. white balsamic vinegar
2 tsp. red wine vinegar
½ tsp. finely chopped jalapeño
Freshly ground black pepper

Instructions

Using a handheld or regular blender, purée 4 ounces of the strawberries. Place a fine-mesh strainer over a small bowl, then strain the mixture, discarding the solids. Repeat with 4 ounces of the watermelon, straining the juices into the same bowl.
Finely chop the remaining strawberries and watermelon and stir into the bowl with the juices. Stir in the shallot, balsamic vinegar, red wine vinegar, and jalapeño. Season to taste with black pepper. Refrigerate until ready to serve.

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Strawberry Moonshine Julep

SAVEUR Editors — Mon, 18 Mar 2019 22:38:32 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Moonshine, also known as white whiskey, replaces bourbon in this summery take on a mint julep. The crisp spirit finds a sweet-tart counterpoint in macerated ripe strawberries. Serve in a mason jar for the Kentucky Derby—or for an ideal afternoon tipple.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

2 tsp. sugar
3 mint leaves, plus 1 sprig for garnish
2 large strawberries, hulled and cut into ¼-in. pieces
2 oz. moonshine or white whiskey
½ oz. fresh lemon juice

Instructions

In a cocktail shaker, stir together the sugar, mint leaves, and strawberries. Set aside to macerate for up to 10 minutes.
Add the moonshine and lemon juice to the shaker, fill with ice, and shake vigorously for 1 minute. Pour into a mason jar or other cocktail glass, add more ice as needed, and garnish with the mint sprig.

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Strawberry Freezer Jam

Adam and Toby Diltz — Thu, 01 May 2025 16:55:39 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Preserve peak-season strawberries with this no-fuss freezer jam recipe adapted from Pennsylvania chefs and brothers Adam and Toby Diltz’s great-grandmother, Grammy Oley. Freezing was the preferred preserving method on the Diltz’s great-grandparents’ farm in Hetlerville, and the brothers grew up foraging wild raspberries and Concord grapes or collecting strawberries from the U-pick farm for their Grammy Oley.

The amount of powdered pectin needed in this recipe will vary depending on which brand you buy and may require the addition of calcium powder. If your package of pectin comes with calcium powder, make the calcium water according to the package instructions. If the package includes directions for no-cook freezer or refrigerator jam, follow them and adjust the amount of pectin needed based on your volume of cut fruit.

Featured in “For Fruit Preserves Without the Fuss, Make Freezer Jam” by Adam Erace.

Makes: About six 8-ounce jars

Time: 20 minutes

Ingredients

1 lb. strawberries, hulled (about 4 cups)
2 lb. granulated sugar (4½ cups), divided
1 Tbsp. powdered pectin
½ tsp. calcium powder, if needed (see headnote)

Instructions

In a food processor, pulse the strawberries until partially smooth with some chunks, 5–10 pulses. Transfer to a large bowl, add 1½ pounds (3⅓ cups) of the sugar, and stir continuously until the sugar begins to dissolve. Set aside at room temperature, stirring occasionally, until the sugar has completely dissolved, about 10 minutes.
To a small nonreactive pot, add ¾ cup plus 2 tablespoons of water and bring to a boil. Turn off the heat, add the pectin, and stir until dissolved, about 30 seconds. Stir in the remaining sugar until completely dissolved, then add it to the strawberry mixture. Stir until it begins to thicken slightly, about 3 minutes. Set aside for 5 minutes, then stir for another 3 minutes. If your package of pectin comes with calcium powder, in a lidded container, stir ½ teaspoon of the calcium powder into ½ cup of water, cover, and shake vigorously to dissolve. Stir 1 tablespoon plus 1 teaspoon of calcium water into the strawberry mixture.
Into sterilized jars, carefully ladle the strawberry mixture to reach to about ¾ inch below the rims. Cover with the lids and set aside at room temperature for 24 hours.
Transfer the jars to the freezer with plenty of space between them. To use, remove a jar from the freezer and allow it to defrost in the fridge until the jam is a spreadable consistency.

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Strawberry Lemon Layer Cake

Christina Tosi — Mon, 18 Mar 2019 22:33:13 +0000

Matt Taylor-Gross

“I was a picky eater as a kid,” explains Milk Bar founder and general dessert ambassador Christina Tosi. “One of the only fresh-from-the-earth things I would eat was a bowl of strawberries with a little bit of sugar on top.” Her tastes have since expanded, but that love for strawberries has remained. At Milk Bar, known for its Milk Bar Pie, cake truffles, and all sorts of things that children’s dreams (and sugar highs) are made of, strawberries get special treatment, too; Tosi likes to pickle them, then add them to jam, frosting, or even boozy milkshakes. She makes this towering cake every spring and summer, when sweet, tiny Tristar strawberries are in season.

This dessert is not for the faint of heart, nor for lazy bakers or those born without a sweet tooth. To make it, you’ll need to prepare no fewer than six components, including vanilla cake, cheesecake, strawberry jam and frosting, lemon curd, and Milk Bar’s signature “milk crumbs”—sweet, crunchy, chocolatey bits that are scattered throughout the layers. This is by no means an everyday cake, but it’s a beautiful thing, worthy of your effort, and perfect for a special occasion.

Makes: 10–12

Time: 4 hours

Ingredients

For the pickled strawberry jam:

1 cup sugar
2 tsp. pectin
½ tsp. kosher salt
12 oz. strawberries, hulled
2 tsp. sherry vinegar
1½ tsp. white wine vinegar

For the lemon curd:

¼ cup plus 2 Tbsp. sugar
2 Tbsp. finely grated lemon zest
¼ cup plus 1 Tbsp. fresh lemon juice
3 large eggs
2¼ tsp. unflavored powdered gelatin
6 Tbsp. chilled unsalted butter, cut into ½-in. cubes
½ tsp. kosher salt

For the milk crumbs:

¼ cup all-purpose flour
2 Tbsp. cornstarch
2 Tbsp. sugar
½ tsp. kosher salt
¾ cup instant nonfat dry milk, divided
4 Tbsp. unsalted butter, melted
3 oz. white chocolate, melted

For the cheesecake:

½ tsp. cornstarch
½ tsp. kosher salt
2 Tbsp. whole milk
1 large egg
One 8-oz. package cream cheese, softened
¾ cup sugar

For the vanilla cake:

Nonstick spray, for greasing
1¼ cups sugar
8 Tbsp. unsalted butter, softened
¼ cup packed light brown sugar
3 large eggs
½ cup buttermilk
½ cup vegetable oil
1 Tbsp. vanilla extract
1½ cups cake flour
1 tsp. baking powder
1 tsp. kosher salt

For the frosting:

¼ tsp. kosher salt
⅛ tsp. citric acid
8 Tbsp. unsalted butter
¼ cup confectioners sugar

For assembly:

1½ tsp. fresh lemon juice, divided

Instructions

Make the pickled strawberry jam: In a small pot, stir together the sugar, pectin, and salt. In a blender, purée the strawberries, then scrape the mixture into the pot. Stir in the sherry vinegar and white wine vinegar. Bring to a boil over high heat, then turn the heat to medium-low and simmer, stirring occasionally, until the jam is thickened and glossy, about 10 minutes. Remove from the heat and set aside to cool completely. (The jam will keep in an airtight container in the fridge for up to 2 weeks.)
Make the lemon curd: In a blender, process the sugar and lemon zest and juice until the sugar dissolves, about 30 seconds. Add the eggs and blend on low until smooth and foamy, about 15 seconds. Scrape the curd into a small pot. Rinse and dry the blender.
Cook the curd over low heat, stirring occasionally, until thickened and starting to boil, about 8 minutes. Meanwhile, in a small bowl, stir together the gelatin and 2 tablespoons of cold water and set aside to soften for 5 minutes.
Pour the curd into the blender. Add the softened gelatin, butter, and salt and purée. Strain the curd through a fine-mesh strainer into a bowl, cover, and refrigerate until completely chilled, at least 1 hour. (The curd will keep in an airtight container in the fridge for up to 1 week.)
Make the milk crumbs: Position a rack in the center of the oven and preheat to 250°F. In a medium bowl, whisk together the flour, cornstarch, sugar, salt, and ½ cup of the dry milk. Using a silicone spatula, stir in the butter until the mixture forms small clusters. Spread the crumbs on a parchment-lined baking sheet and bake until dried and sandy, about 20 minutes. Transfer the crumbs to a rack and set aside to cool completely.
Transfer the crumbs to a medium bowl, breaking apart any that are larger than ½ inch in diameter, and toss with the remaining dry milk until evenly coated. Pour the white chocolate over the crumbs and toss with the spatula until evenly coated. Set aside, tossing every 5 minutes, until the chocolate is cooled completely and no longer sticky. (The crumbs will keep in an airtight container in the fridge for up to 1 week.)
Make the cheesecake: Position a rack in the center of the oven and preheat to 300°F. Line a 6-inch round cake pan with parchment. In a small bowl, whisk together the cornstarch and salt, then stir in the milk and egg until smooth. Set aside.
In a medium bowl, use a hand mixer on medium speed to beat the cream cheese until smooth and fluffy, about 2 minutes. Add the sugar and continue beating until fluffy, about 2 minutes more. Add the cornstarch slurry and beat until smooth and loose, about 3 minutes.
Scrape the batter into the prepared pan and bake until set at the edges but still loose in the center and not browned, about 20 minutes. Transfer the pan to a rack and set aside to cool completely. (The cheesecake will keep covered in the fridge for up to 1 week.)
Make the vanilla cake: Position a rack in the center of the oven and preheat to 350°F. Line an 8- by 12-inch baking sheet with parchment and grease with nonstick spray. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, and brown sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs, and continue beating on medium-high until incorporated, about 3 minutes more. Turn the mixer speed to low and slowly drizzle in the buttermilk, oil, and vanilla. Turn the speed to medium-high and beat until the batter doubles in volume and turns white, about 6 minutes.
Turn the mixer speed to low, add the cake flour, baking powder, and salt and mix until just combined. Scrape the batter into the prepared baking sheet and smooth the top. Bake until a toothpick inserted into the center comes out clean, 28–30 minutes. Transfer the baking sheet to a rack and set aside to cool completely. (The cake will keep in the baking sheet, wrapped in plastic, in the fridge for up to 5 days.)
Make the frosting: In a small bowl, stir together the salt, citric acid, and ¼ cup plus 1 tablespoon of the pickled strawberry jam. In a stand mixer fitted with the paddle attachment, beat the butter and confectioners sugar on medium-high until pale and fluffy, about 3 minutes. Turn the speed to low, slowly pour in the jam mixture, and beat until smooth and fluffy, about 1 minute.
Assemble the cake: Unmold the vanilla cake and place on a cutting board. Using a 6-inch springform cake pan ring, cut out 2 full rounds from the cake. Wash and dry the ring, then place it in the center of a parchment-lined baking sheet. Fit a 32-inch-long sheet of parchment inside the ring to line it and secure it closed with clear tape (the parchment should stand 12 inches tall).
Break apart the cake scraps and place them inside the ring to completely cover the bottom, pressing to flatten them into an even layer. Using a pastry brush, brush ¾ teaspoon of the lemon juice over the cake layer, then spread half of the remaining pickled strawberry jam over the cake. Sprinkle with one-third of the milk crumbs and press them into the jam to secure.
In a large bowl, whisk the cheesecake with the lemon curd until completely smooth. Spoon half of the lemon cheesecake over the milk crumbs and smooth the top. Place one of the full cake layers over the cheesecake layer and press gently to level. Brush the cake with the remaining ¾ teaspoon of lemon juice, then repeat layering with the remaining pickled strawberry jam, half of the remaining milk crumbs, and the remaining lemon cheesecake, smoothing the top.
Place the remaining cake layer on top and press gently to level. Spread the frosting over the cake layer and smooth the top. Sprinkle with the remaining milk crumbs. Freeze the assembled cake for at least 12 hours to set the layers. Store the cake in the freezer until ready to serve, up to 2 weeks.
Remove the springform ring from the cake and peel off and discard the parchment. Transfer the cake to a serving plate or cake stand. Set the cake aside to defrost for at least 3 hours before slicing and serving.

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Coeur à la Crème With Caramelized Strawberries

Wes Martin — Mon, 18 Mar 2019 22:40:40 +0000

Photo: Murray Hall • Food Styling: Thu Buser

The classic French heart-shaped dessert coeur à la crème, which literally translates to “heart of cream,” makes a festive end for a Valentine’s Day dinner or a refreshing dessert on a hot summer day. A perforated porcelain coeur à la crème mold is traditionally used to form the heart, though a fine-mesh strainer works well as a substitute (without the heart shape). Either way, the result is incredibly rich, smooth, and delicious.

Makes: 4–6

Time: 30 minutes

Ingredients

For the coeur à la crème:

6 oz. fresh goat cheese
4 oz. cream cheese, softened
⅓ cup honey
¾ cup heavy cream
1 Tbsp. confectioners sugar

For the caramelized strawberries:

½ cup sugar
1 Tbsp. light corn syrup
½ cup red wine, preferably pinot noir or zinfandel
3 cloves
2 black peppercorns
One 2-in. cinnamon stick
½ vanilla bean, split lengthwise, seeds scraped and pod reserved
3 cups strawberries (about 1½ pints), hulled and halved lengthwise

Instructions

Make the coeur à la crème: Soak two 12-inch squares of cheesecloth in cold water and squeeze dry. Place two 4-inch heart-shaped coeur à la crème molds into a baking dish, or place a fine-mesh strainer over a bowl. Line the molds or strainer with the cheesecloth, allowing the corners to drape over the side. Set aside.
To a medium bowl, add the goat cheese, cream cheese, and honey. Using a whisk or hand mixer, whisk together until very smooth. In a second medium bowl, whisk together the cream and confectioners sugar until soft peaks form. Using a silicone spatula, gently fold the cream into the cheese mixture until evenly combined. Spoon the mixture into the prepared molds or strainer and fold the corners of the cheesecloth over the top. Refrigerate, allowing the mixture to drain, for at least 8 hours, or up to 24.
Make the caramelized strawberries: In a large skillet over medium-high heat, stir together the sugar, corn syrup, and ¼ cup of water. Cook, swirling the skillet occasionally, until the syrup is light golden, about 4 minutes. Remove the skillet from the heat and add the wine, cloves, peppercorns, cinnamon, and vanilla seeds and pod. Return the skillet to medium-high heat and cook, stirring constantly, until the sugar is completely dissolved, about 3 minutes. Add the strawberries, turn the heat to medium-low, and simmer, stirring gently occasionally, until softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
To serve, fold back the cheesecloth corners and invert the coeur à la crèmes onto a platter. Remove the molds or strainer and cheesecloth. Arrange the strawberries and sauce around the rim of the platter.

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Rossini

SAVEUR Editors — Mon, 18 Mar 2019 22:29:23 +0000

Photo: Murray Hall • Food Styling: Pearl Jones

A luscious take on the bellini, the Rossini swaps in strawberries for the latter drink’s white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.

Featured in the October 2012 issue.

Makes: Makes 4–6 cocktails

Time: 10 minutes

Ingredients

½ lb. fresh strawberries
One 750-ml bottle prosecco, chilled

Instructions

Set aside a few strawberries for garnish, then hull the rest. Transfer the hulled strawberries to a blender and process until smooth. (You should have about 1 cup of purée.)
To serve, add 2 tablespoons of the strawberry purée to a chilled champagne or coupe class. Top with the prosecco, stir to combine if desired, and garnish with a reserved strawberry. Repeat with the remaining purée, prosecco, and strawberries.

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The Best Strawberry Lemonade

Taffy Elrod — Fri, 14 Jun 2024 18:48:20 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Red-colored foods are commonly served on Juneteenth. “While people have different thoughts about how this tradition started, some people say red foods represent our ancestors’ bloodshed during the slave trade and in the fight for freedom,” writes Alliah L. Agostini in The Juneteenth Cookbook. Others connect it to the red in the Pan-African flag or to the kola nut, which turns red when boiled and is used in some West African ceremonial traditions. This simple strawberry lemonade is chef and co-author Taffy Elrod’s take on pink lemonade, tinted appropriately for the official color of Juneteenth.

Adapted from The Juneteenth Cookbook by Alliah L. Agostini, Taffy Elrod, and Sawyer Cloud. Reproduced by permission of the publisher, becker&mayer kids!, an imprint of The Quarto Group, New York, NY.

Featured in “This Cookbook Is an Open Invitation to the Juneteenth Cookout” by Jessica Carbone.

Makes: 6 cups

Time: 40 minutes

Ingredients

For the simple syrup:

1 cup sugar

For the lemonade:

1 lb. fresh strawberries
1 cup fresh lemon juice (from 4–5 large lemons)
½ lemon, thinly sliced, for garnish

Instructions

Make the simple syrup: In a small pot over medium heat, bring the sugar and 1 cup of water to a simmer and cook, stirring frequently, until the sugar has fully dissolved, 2–4 minutes. Remove from the heat and set aside to cool to room temperature. Use the syrup immediately or transfer to an airtight container and store in the fridge for up to 1 month.
Make the lemonade: Set aside a few strawberries for garnish, then hull the rest. Transfer the hulled strawberries to a blender and process until smooth. Strain through a fine-mesh sieve into a large pitcher or 2-quart measuring cup, using a silicone spatula to push the purée through the strainer.
Add the lemon juice and 2 cups of water to the strawberry purée in the pitcher. Stir in 1 cup of the simple syrup and taste. If necessary, add up to another 1 cup of water.
Serve over ice. Garnish with the lemon slices and reserved whole strawberries.

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Chilled Tomato-Strawberry Soup

Michał Korkosz — Mon, 15 Apr 2024 14:42:10 +0000

Michał Korkosz

I once read that food scientists say tomatoes and strawberries are made of the same flavor components, so they can be used interchangeably in cooking. I respectfully disagree; however, these two fruits do go together perfectly. My modern take—combining strawberries with garlic and dill—may seem unusual, but the strawberries make a subtle complement to the tomato flavor. You can also replace the strawberries with watermelon, raspberries, cherries, apricots, or melon.

Adapted from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023. Reprinted by permission of the publisher, The Experiment.

Featured in “Moving Past Pierogi: The New Face of Polish Cuisine” by Olga Mecking.

Makes: 4

Time: 1 hour 45 minutes

Ingredients

For the soup:

1½ lb. tomatoes, coarsely chopped
1 cup halved hulled strawberries
½ cup sour cream or Greek yogurt
1 Tbsp. apple cider vinegar
1 garlic clove
1 small red onion, quartered
1 thick sourdough or baguette slice, torn
Fine salt and freshly ground black pepper
¼ cup olive oil
1 cup halved cherry tomatoes
Dill flowers, for garnish (optional)

For the crispy garlic oil:

¼ cup olive oil
1 Tbsp. sesame seeds
½ tsp. crushed red pepper flakes
3 garlic cloves, thinly sliced
Pinch fine salt

Instructions

Make the soup: In a large bowl, toss together the chopped tomatoes, strawberries, sour cream, vinegar, garlic, onion, bread, 1 teaspoon of salt, and black pepper to taste. Refrigerate until the bread is soft, about 30 minutes.
Meanwhile, make the garlic oil: To a small skillet over low heat, add the oil, sesame seeds, red pepper flakes, and garlic. Cook until the garlic is soft and beginning to brown, about 8 minutes. Pour into a heatproof measuring cup and set aside. When cool enough to taste, season with salt.
Transfer the tomato mixture to a food processor and blend until very smooth. With the food processor running on low, add the oil in a slow, steady stream until the soup is thick and velvety. Refrigerate until cold, 1–2 hours.
To serve, divide the soup among four bowls. Top evenly with the cherry tomatoes, garlic oil, and dill flowers if desired.

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