Strawberry Prosecco Soup

2 lbs strawberries, chopped
2 cups Prosecco
4 teaspoons chopped fresh tarragon
1 1/2 teaspoons salt
1/4 cup sugar
1 1/2 cups vanilla yogurt

Garnish: cracked black pepper

Toss strawberries with Prosecco, tarragon, salt, and sugar. Let macerate, chilled and covered, 1 hour.

Purée mixture in a blender until smooth, then set aside 1 cup purée. Blend remaining mixture with yogurt and sugar to taste. Serve soup drizzled with reserved purée.

Serves: 6

Source: Gourmet magazine, August 2006

Prepared by: Lena for the July 2010 meeting.