Rinse and prepare the strawberries. Slice them so they blend evenly and don’t strand you at the blender.

In a blender, combine strawberries, water, yogurt, sugar, lemon juice, and salt. Blend until smooth and velvety. If you like it thinner, add a splash more water.

Chill the soup for at least 30 minutes. Cold soup tastes brighter and feels lighter on the palate.

Give it a quick taste. If it needs more tang, add a squeeze of lemon; if it needs more sweetness, splash in a touch more sugar. Adjust, then blend briefly.

Serve in bowls or chilled cups. Top with mint, a swirl of yogurt, or cookie crumbs for a little drama.