- 6 cups (1.5 L) just-picked strawberries, cleaned and sliced
- 1 cup (250 mL) plain yogurt
- 1 cup (250 mL) whipping cream
- ¼ cup (60 mL) sugar
- 1 tsp (5 mL) vanilla extract
Light version: use 1% plain yogurt and substitute whole milk for cream.
- Combine ingredients in a food processor or blender, process until smooth.
- Chill for one hour.
- Serve soup into small chilled bowls and garnish with a strawberry.