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. Chilled Minted Strawberry Yogurt Soup Go to recipes By Stonyfield Vegetarian American Gluten Free Main Dishes Soups Summer Red, White, and BlueMinty, 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. Ready In: 4 hours Level: Easy Prep: 10 minutes Cook: 0 minutes Yields: 8 Servings Print RecipeIngredients1 c fresh spearmint leaves (loosley packed, washed)1/2 c sugar4 pint fresh strawberries (washed and hulled)1/2 c honey1 quart Stonyfield Organic Fat Free Plain Yogurt Garnish Yogurt (sliced strawberries, and spearmint leaves)directionsStep 1Combine 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 puréed.Step 2In a large bowl combine the strawberry purée with the yogurt, and stir until well blended. Cover and refrigerate the soup several hours or overnight.Step 3Ladle the soup into chilled bowls and serve garnished with a dollop of yogurt, a slice of strawberry, and a fresh spearmint leaf.