Chilled Strawberry and Greek Yogurt Soup

What do you do when you have a plethora of strawberries and Greek yogurt in the fridge?

Make Strawberry Soup!

Chilled Strawberry and Greek Yogurt Soup
makes about 7 cups

1 1/2 pounds fresh strawberries, cleaned and diced
1/4 cup granulated sugar

1 cup plain Greek Yogurt
1 cup half and half
1 teaspoon pure vanilla extract

Place diced strawberries in a large bowl and sprinkle with sugar; stir to coat. At this point you can proceed with the recipe right away, but I usually allow the strawberries to macerate for about an hour until they exude their juice (don't discard the juice). Put everything in a blender (juice included) and puree until smooth. Chill before serving.

Now for the design. This is how I made it:
(sorry - no photos, but I'll attempt to draw a diagram for you)

I used a squeeze bottle to add a circle of heavy cream to the top of my cold soup.


Then I swirled a toothpick through the cream in a circular pattern like this. In reality my swirls were much bigger - sorry, I can't draw to save my life, but you'll figure it out.

Voila! Now you try - prepare yourself for all the oooh and aaahs.

Thanks to Beverly for hosting Pink Saturday - stop by her blog to see more pink posts.