Chilled Strawberry Soup

With strawberries in season and a hot summer day, what better then a chilled strawberry soup.  This soup is refreshing and can be eaten as an appetizer to a brunch or as a dessert. 

Chilled Strawberry Soup:

4 Pints Strawberries, sliced
3 C Plain Yogurt
3/4 C Orange Juice
1/2 C Sugar
1/2 C Water
1/8 t Cinnamon
Mint, for garnish

Directions:
1. In a bowl, combine strawberries and sugar.  Let sit for 20-30 minutes.
2.  After, in a blender, combine strawberries, yogurt, orange juice, water and cinnamon.  Puree until mixed well. 
3.  Chill for at least 4 hours to overnight.  Serve with a a few slices of strawberries on top and a leaf of mint.

Makes 8-10 Servings

Tip:  Store strawberries in a colander in the refrigerator for air circulation.  Eat strawberries as soon as picked/bought, they will not ripen any further once picked.