2 qts. strawberries, rinsed, hulled, and halved
1 ripe mango, pitted, peeled, and diced
2 kiwis, peeled and diced
1/4 c. sugar OR sugar to taste
1 c. white grape juice
2 T. fresh lime juice
1/2 c. vanilla yogurt
Dice one cup strawberries; combine in a small bowl with diced mango and kiwi. Reserve and refrigerate 1/2 cup. Puree remaining halved strawberries with the sugar in food processor until smooth. Pour into a bowl; stir in grape juice, lime juice, and remaining diced fruit. Refrigerate at least two hours, or up to one day. To serve, ladle gazpacho into individual bowls. Top with yogurt and reserved fruit. Garnish with mint leaves, if desired.