This soup is very refreshing in the summer. If you prefer a sweeter flavor, you can substitute half frozen strawberries (rinsed briefly in a strainer to eliminate some of the syrup) for half of the fresh strawberries.

Serves: 6

Ingredients:

• 3 pints fresh strawberries washed and stemmed (save 3 for garnish)
  
• 1 cup calcium fortified orange juice
  
• 1-½ tablespoons instant tapioca
  
• 1/8 teaspoon allspice
  
• ¼ teaspoon cinnamon
  
• ½ cup sugar
  
• 1 tablespoon lemon juice
  
• 1-½ cups low fat buttermilk
  
• 1 teaspoon almond extract
  
• 1-½ teaspoons grated lemon peel

Instructions:

1. Purée strawberries and orange juice in blender. Pour into large saucepan.
   
2. In small bowl, mix tapioca with some puréed strawberry mixture to dissolve, then add to the remaining strawberry mixture in saucepan. Add allspice and cinnamon.
   
3. Heat, stirring constantly until soup boils. Cook 1-2 minutes, until thickened. Remove from heat.
   
4. Pour into large bowl or pitcher. Add sugar, lemon juice, buttermilk, almond extract, and lemon peel. Stir well.
   
5. Refrigerate until cold. Serve in bowls or hollowed out cantaloupes. Top with sliced strawberries. Can be made up to 3 days in advance.