Ray’s Strawberry Soup

1 quart strawberries, hulled and halved
4 cups low-fat buttermilk, divided use
3/4 cup sugar
2/3 cup sour cream
3 Tbls peach schnapps or apple juice
fresh mint sprigs

Process strawberries, 1 cup buttermilk and sugar in a food processor. Set aside. Combine remaining 3 cups buttermilk, sour cream, and peach schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture. Stir to combine. Cover and chill. Served chilled and garnish with mint sprigs.