Tangy Strawberry Soup


1 quart fresh strawberries
1 cup orange juice
2 teaspoons quick cooking tapioca
1 teaspoon ground cinnamon
1 cup buttermilk
3/4 cup sugar
1 1/2 tablespoons lemon juice
3 cantaloupes, halved
1 cup plain yogurt

Wash strawberries, reserving 6 for garnish. Hull remaining berries. Puree strawberries in blender or food processor. Add orange juice, tapioca and cinnamon; process for 10 seconds. Pour strawberry mixture into a 3-quart glass casserole dish. Microwave on HIGH for 5 to 6 minutes or until tapioca is transparent. Stir in buttermilk, sugar, lemon juice, and lemon rind. Cover and chill 3 hours or overnight. When ready to serve, ladle soup into melon halves. Garnish with yogurt and reserved strawberries.