Chilled Minted Strawberry Yogurt Soup
Minty, silky and sweet, this soup is easy and quick to make. The perfect start to a light spring luncheon or the perfect end to a summer night's meal.
Combine the spearmint and sugar in the bowl of a food processor, fitted with the steel blade, and process until the mint is finely minced. Add the strawberries and honey, and process until the berries are purÃ©ed.
In a large bowl combine the strawberry purÃ©e with the yogurt, and stil until well blended. Cover and refrigerate the soup several hours or overnight.
Ladle the soup into chilled bowls and serve garnished with a dollop of yogurt, a slice of strawberry, and a fresh spearmint leaf.