(4) 16 oz containers frozen strawberries
with sugar, defrosted
1 qt plain nonfat or low fat yogurt
1 qt half & half or fat free half & half
4 tsp vanilla
Strawberries, for garnish
Mint leaves, for garnish
Combine all ingredients, except garnishes, in a large bowl and, using an immersion blender, purée until smooth. Refrigerate for at least 2 hours before serving. Garnish each serving with a strawberry slice and a mint leaf..
Yield: 16 cups soup
Hint: You may use fresh crushed strawberries instead of frozen, but add sugar, to taste. This may also be puréed in a regular blender or food processor.
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