Pink Prosecco Soup

Puree the strawberries, Prosecco and salt in a blender until it is smooth. Add the yogurt and continue to blend until the mix is combined and creamy. Now taste it. Depending on the sweetness of your strawberries, you may or may not need to add the sugar. I used 1/4 cup, but you may adjust it to your tastes. If using the sugar, add it into the blender and process until combined.

Refrigerate the soup until you are ready to serve it. Garnish it with additional strawberries and some freshly cracked, black pepper.