Title: Iced Strawberry Soup
Categories: Soup
Yield: 4 Servings

2	c	Fresh strawberries, washed, hulled and dried
1	md	English cucumber, peeled and cut into chunks
2	c	Lemon yogurt
1/2	c	Light rum
3	tb	Chopped fresh mint leaves
2	tb	Sugar

Mint sprigs Thin lemon slices

Place strawberries in a food processor fitted with a steel blade; puree,pour into a large bowl, set aside. Place cucumber chunks, yogurt, rum,chopped mint leaves, and sugar in food processor; process until cucumber is fully pureed; pour into bowl of pureed strawberries, stir to mix well; chill in refrigerator. Serve ice cold, garnished with sprigs of mint and lemon slices. Makes 4 cups

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.

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