This beautifully colored and flavorful soup is an unusual end to a summer dinner. Serve with more sliced strawberries or float some raspberries on top.

• In a large saucepan, combine strawberries, cinnamon, orange juice concentrate, ½ cup water, wine, and cloves. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.

• In a small bowl, combine cornstarch with 2 tablespoons water and mix well. Add to the strawberry mixture; cook until thickened, about 5 minutes. Puree using an immersion blender.

• Remove from heat, let cool for 1½ hours at room temperature, then add the frozen yogurt and strawberry yogurt. Stir until yogurt melts, then cover and refrigerate for 2 to 3 hours before serving.