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Steps
1
In blender or food processor, place soymilk, frozen strawberries, orange juice and sugar. Cover; blend on high speed about 30 seconds or until smooth.
2
Pour into 3 individual serving bowls; top with sliced fresh strawberries and mint.
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Just for fun, serve this soup with "cake croutons." In 10-inch nonstick skillet, melt 1 tablespoon butter or trans-fat free margarine over medium-high heat; add 1 cup 3/4-inch cubes angel food cake. Cook, stirring constantly, until light brown and toasted.
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