Mix the strawberries and sugar together in a metal bowl covered with plastic wrap
and place over a bain marie making sure the bowl doesn't touch the water. Cook over low heat for 1 hour and 15 minutes, at which point the berries will be floating in liquid.
To obtain the juice, drain
the berries over a bowl for 2 hours. Some solids will have passed through the strainer
and settled in the bowl. Chill the juice until ready to serve. Save the berries for flavoring ice cream
the peeled cucumber and strawberries
very finely, like a brunoise
, then toss together carefully with the lemon juice and sugar
. In the center of each soup
bowl, place a pile of the diced strawberry mixture. Pour the garnet colored strawberry
soup around it.