Chilled Strawberry Soup

Yield: 8‐8 oz. portions

Ingredients

2 lb.  IQF Strawberries in syrup, defrosted
13 oz.  Yogurt, Non Fat Plain
2 ½ c.  Half & Half
1 c.  Orange Juice
1 c.  Apple Juice or Cider
1 c.  Water
¼ tsp.  Cardamom, Ground

Steps

1.  Combine all ingredients.
2.  Puree in blender. Taste and adjust seasoning.
3.  Chill and serve.