Cold Strawberry-Buttermilk Soup
This recipe was served at our annual Strawberry Soiree in 2009
2 pints fresh strawberries 
2 Tbs lemon juice
zest of one lemon
1/4 c. sugar
4 1/2 c. buttermilk or plain yogurt
2 Tbs. minced mint plus sprigs for garnish
Rinse and hull strawberries. Place in blender with sugar. Process until smooth.
Transfer to large bowl.
Stir in lemon juice and zest. Stir in buttermilk or yogurt and minced mint
Refrigerate several hours before serving. Spoon into soup bowls and garnish with mint sprigs, if desired.