In a small saucepan, add the strawberries, water, honey and orange zest. Simmer over medium-high heat for about 10 minutes. As they begin to soften, use a spoon to mash them.
Take the pot off the heat and allow it to sit and cool until the soup reaches room temperature.
Once the strawberries have cooled, place them in a blender along with the milk, kefir and extracts. Puree until smooth.
Chill the strawberry soup for at least 30 minutes before serving and garnish with mint leaves if desired.