Judy Rodger'S Chilled Strawberry Soup - cooking recipe

Ingredients

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

Preparation

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