Chilled Strawberry Soup In Melon Bowls

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 pints fresh strawberries, washed and hulled
• 1 cup orange juice
• 1 1/4 teaspoons tapioca (instant)
• 1/8 teaspoon allspice
• 1/8 teaspoon cinnamon
• 1/2 cup sugar
• 1 teaspoon lemon peel, grated (to taste)
• 1 tablespoon lemon juice (to taste)
• 1 cup buttermilk
• 2 cantaloupes, chilled
• 4 paper-thin lemon slices

Recipe

• 1 set aside 6 strawberries;puree remaining berries in a food processor or blender; strain into 4-quart saucepan.
• 2 add orange juice.
• 3 in a small bowl, mix tapioca with 4 tablespoons pureed strawberry mixture.
• 4 add to saucepan with allspice and cinnamon.
• 5 heat, stirring constantly, until mixture comes to a boil.
• 6 cook about 1 minute, or until thickened;remove from heat.
• 7 pour soup into large bowl.
• 8 add sugar, lemon peel, juice and buttermilk and blend well.
• 9 slice reserved berries and fold into soup.
• 10 cover and chill at least 8 hours to allow flavors to blend and soup to chill.
• 11 cut melons in half, making sawtooth edges.( you may need to cut a thin slice from the bottom of the melon so it will sit securely.).
• 12 turn melons upside down on paper towels to drain.
• 13 cover with plastic wrap and refrigerate until ready to serve.
• 14 fill melons with soup and float a lemon slice on each.