STRAWBERRY AND WINE SOUP

• 1 quart strawberries, washed and hulled

• 3 tablespoons white wine

• 1-cup plain yogurt

• 1/2-cup confectioner’s sugar (or more depending upon the sweetness of the berries)

Puree berries and wine together in a food processor or blender. Strain through a sieve to remove seeds. Blend in yogurt and sugar. Serve in chilled wine glasses. This soup is best if served the same day it is made. Serves 4 to 6 on a warm summer day.

TO HELP YOU ALONG THE WAY: To easily peel the peaches, nectarines, and/or apricots place fruit in a stain­less steel bowl, cover with boiling water, and set for 5 minutes. Drain and rinse with cold water. Skins should slip off easily with little or no effort.