Iced Strawberry Soup

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.