Chilled Strawberry Soup

Defrost strawberries* in the refrigerator for about 8 hours or overnight.

Place the thawed strawberries in a blender with sugar, apple cherry juice** and balsamic vinegar. Blend ingredients slowly and well. If you don’t have a blender tamper, then you can turn blender off once and awhile and shift goodies around with a large spoon so they don’t settle and get stuck.

And finally, add 3 of the containers of Yoplait Boston Cream Pie yogurt. Although you can use other yogurts, no other yogurt will quite taste the same as this one. The dessert-like flavor of this one is magical.

Blend slowly. Dairy likes to be handed with care – which is why it is added after the strawberries are blended, cutting down the blend time of the yogurt.

To serve, pour into a clear bowl and adorn with a spiral of Yoplait Boston Cream Yogurt and then a sprig of mint. Yogurt spiral can be made carefully by using a decorating bag and holding the end when not in use to prevent dripping. You can have a little fun with this recipe too, by replacing a portion of the juice with some Riesling and serving in little glasses for parties.

*In the off season, I use frozen strawberries (but in June, you can use fresh picked strawberries).

**You can find this juice in Old Orchard brand in the freezer section as frozen concentrate. Prepare it as instructions read on container, then use 2 cups of it for this recipe. If you cannot find this kind of juice, apple juice will work well too. High acid citrus juices will NOT work well for this recipe. They will make it too tart. Stick with sweet juices instead.