Most sparkling wine (methode champenoise) will do here (I am currently partial to Italian Prosecco). I imagine non-alcoholic sparkling apple or white grape juice would be a good substitute, but I’ve never tried it. An herb cheese, such as Boursin, and crackers are a nice accompaniment.
5 c quartered strawberries
1/4 c sugar
1/8 t salt
1 c Champagne
cracked black pepper (optional)
1. Place strawberries in a medium bowl . Sprinkle with sugar and salt; toss well. Place strawberry mixture in a blender or food processor, and whizz until smooth. Cover mixture and chill two hours.
2. Stir in Champagne. Serve soup immediately, sprinkled with cracked black pepper, if desired.
Makes 4 one-cup servings.