Tangy Strawberry Soup

Info
Cook Time:

Serves: 6

Ingredients

 * 1 qt. fresh strawberries


 * 3/4 C. sugar


 * 1 C. orange juice


 * 1-1/2 T. lemon juice


 * 2 tsp. quick cooking tapioca


 * 2 tsp. grated lemon rind


 * 1 tsp. ground cinnamon


 * 3 cantaloupe melons, halved


 * 1 C. buttermilk


 * 1 C. plain yogurt

Directions
1.Wash strawberries, reserving 6 for garnish. Hull remaining berries.

2.Puree strawberries in blender or food processor container. Add orange juice, tapioca and cinnamon; process for 10 seconds.

3.Pour strawberry mixture into a 3-quart glass casserole dish. Microwave on HIGH for 5 to 6 minutes or until tapioca is transparent.

4.Stir in buttermilk, sugar, lemon juice, and lemon rind.

5.Cover and chill 3 hours or overnight. When ready to serve, ladle soup into melon halves. Garnish with yogurt and reserved strawberries

Source

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