MINTED IWI SOUP

6 kiwis
10 fresh mint leaves
2 cups plain yogurt
¾ cup heavy cream
3 Tblsp. cider vinegar
1 cup sugar
¾ cup apricot nectar
1 cup heavy cream
¼ cup sugar
Sprigs of fresh min

Cut each kiwi in half and scoop out fruit with spoon. Discard skins. Put kiwi fruit and mint leaves into blender or food processor and puree. Add yogurt, ¾ cup heavy cream, cider vinegar, 1 cup sugar and apricot nectar. Blend until smooth. Pour into large bowl. In small mixing bowl, whip 1 cup heavy cream to soft peaks, beating in ¼ cup sugar. Fold into kiwi mixture and chill. When ready to serve, pour into champagne glasses and garnish with sprigs of mint.

8-10 servings