Tangy Strawberry Soup

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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
  
  
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