Tangy Strawberry Soup

Description
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 6

Ingredients

 * 1 quart fresh strawberries
 * ¾ cup sugar
 * 1 cup orange juice
 * 1½ tbsp lemon juice
 * 2 tsp quick cooking tapioca
 * 2 tsp grated lemon rind
 * 1 tsp ground cinnamon
 * 3 cantaloupe melons, halved
 * 1 cup buttermilk
 * 1 cup plain yogurt

Directions

 * 1) Wash strawberries, reserving 6 for garnish.
 * 2) Hull remaining berries.
 * 3) Puree strawberries in blender or food processor container.
 * 4) Add orange juice, tapioca and cinnamon; process for 10 seconds.
 * 5) Pour strawberry mixture into a 3-quart glass casserole dish.
 * 6) Microwave on high for 5 to 6 minutes or until tapioca is transparent.
 * 7) Stir in buttermilk, sugar, lemon juice, and lemon rind.
 * 8) Cover and chill 3 hours or overnight.
 * 9) When ready to serve, ladle soup into melon halves.
 * 10) Garnish with yogurt and reserved strawberries.