Ingredients

1     quart (1 L) fresh strawberries, washed and hulled
1     cup (250 mL) orange juice
1 1/4     teaspoons (6 mL) quick-cooking tapioca
1/8     teaspoon (.5 mL) ground cinnamon
1/8     teaspoon (.5 mL) ground allspice
1/2      cup (125 mL) granulated sugar
1 1/2     teaspoons (7 mL) grated lemon rind
1    tablespoon (15 mL) lemon juice
1     cup (250 mL) buttermilk

Directions

Set aside 6 strawberries. In a blender or food processor, purée remaining berries; strain into a large saucepan. Add orange juice.

In a small bowl, combine 4 tablespoons (60 mL) of strawberry mixture with tapioca and add to sauce in the pan. Stir in cinnamon and allspice. Heat, stirring constantly until mixture comes to a boil. Cook 1 minute or until thickened. Remove from heat and pour into a large bowl. Add sugar, lemon rind and juice, and buttermilk; blend well.

Slice reserved strawberries and fold into soup. Cover and chill for at least 8 hours or up to 3 days. Serve in chilled, small soup bowls. Makes 4 - 6 servings.