INGREDIENTS:3 cups dry red wine
3 cups cranberry juice
3 cups water
14 ounces sugar
4 4-inch cinnamon sticks
2 tsp. vanilla
8 pounds strawberries, stemmed and quartered
4 ounces cornstarch
3/4 cup water
2 tsp. lemon juice
1 cup plain yogurt
24 mint sprigsDIRECTIONS:In large saucepan, heat to boiling the wine, cranberry juice, and water. Mix in sugar, cinnamon sticks, and vanilla. Mix in 4 pounds of the strawberries. Mix cornstarch with 3/4 cup water, and stir into juice mixture. Mix in remaining strawberries and lemon juice. Cook and stir over medium heat until just slightly thickened. Transfer to a non-reactive container. Cover and chill.
Per serving:
Ladle 1 cup soup into bowl. Garnish with 1 Tablespoon yogurt and a mint sprig.SERVINGS:24 1-cup servingsFrom:Adapted from Chef Alexander Hof, Cafe Berlin, Washington, D.C.PHOTO CREDIT:Photo Credit: CALIFORNIA STRAWBERRY COMMISSION