Cold Strawberry Soup - from Raymond

4 cups fresh strawberries (washed & stemmed)
OR 4 cups frozen strawberries
1/2 cup sugar
1 1/2 cups orange juice (freshly squeezed is best)
1 cup vanilla yogurt (can be low-fat yogurt)
fresh mint leaves or pansies

In a blender, puree the strawberries, sugar, juice and yogurt. Pour through a wire strainer. Discard the seed and pulp residue. Refrigerate for at least two hours. Serve in chilled bowls garnished with mint leaves or the pansies.