Strawberry Soup and Clafouti

Soup in the summer seems like a bad combo.  But not if it’s a chilled, fruity soup!  Last week I made strawberry soup (with field-picked strawberries) using this recipe.  The only ingredient I changed was substituting a cinnamon/allspice combo instead of the cardamom, which I didn’t have.

Need I say it hit the spot?

 But not all my baking attempts turn out well.  I also made Strawberry Calfouti (clah-foo-tee) using this recipe, and although it looked good when it exited the oven, the taste left a lot to be desired.

Has anybody else successfully made a clafouti?

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