Recipe - Iced Strawberry Soup

2 cup Fresh strawberries, washed,
hulled and dried
1 md English cucumber, peeled and
cut into chunks
2 cup Lemon yogurt
One half cup Light rum
3 tablespoon Chopped fresh mint leaves
2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini