Judy Rodger'S Chilled Strawberry Soup

• 2 pt. fresh strawberries
• 1 c. fresh orange juice
• 1 1/4 tsp. instant tapioca or cornstarch
• 1/8 tsp. allspice
• 1/8 tsp. cinnamon
• 1/2 c. sugar
• 1 tsp. grated lemon peel
• 1 Tbsp. lemon juice
• 1 c. buttermilk or yogurt (lemon yogurt works well)
• paper thin lemon slices

1. Set aside 6 strawberries.
2. Puree remaining berries in blender with orange juice.
3. Pour into 4-quart saucepan.
4. In small bowl, mix tapioca or cornstarch with 4 tablespoons berry mixture.
5. Add to saucepan with spices.
6. Heat, stirring constantly, until mixture comes to a boil.
7. Cook 1 minute or until thickened.
8. Remove from heat.
9. Put back into blender.
10. Add sugar, lemon peel, lemon juice and yogurt; blend well.
11. Slice reserved berries and fold into soup.
12. Chill 8 hours.
13. Add lemon slices.

fresh strawberries, orange juice, tapioca, allspice, cinnamon, sugar, lemon juice, buttermilk, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771432 (may not work)