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We won’t argue that sun-kissed strawberries taste best in their natural state. But the next time we have devoured a few pints and still have nearly half a flat of berries to eat, we’re whipping up this light, delicate soup from Brooklyn’s Sea Bean Goods. The soup-delivery company’s chef, Nicole Chaszar, blends strawberries with warming spices and cooling herbs to add extra depth to a chilled soup without taking the spotlight off the star ingredient. Serve it as an unexpected starter or less traditional dessert in white bowls to contrast its deep-pink hue.
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