RCI-SP.006.0066.001
Tangy Strawberry Soup
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 6
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 quart
- ¾ cup
- 1 cup
- 1½ tbsp
- 2 tsp
- 2 tsp
- 1 tsp
- cantaloupe melons3 unithalved
- 1 cup
- 1 cup
Method
1
Rinse the fresh strawberries and remove the hulls, then halve or quarter them depending on size to ensure even cooking.
2
Combine the sugar, orange juice, lemon juice, grated lemon rind, ground cinnamon, and quick cooking tapioca in a large saucepan and stir until the sugar dissolves.
3
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
3 minutes
4
Add the prepared strawberries to the boiling liquid and reduce heat to medium, maintaining a gentle simmer.
5
Simmer the strawberry mixture until the tapioca becomes translucent and the strawberries soften, approximately 5 minutes.
5 minutes
6
Remove the saucepan from heat and allow the soup to cool to room temperature, stirring occasionally.
15 minutes
7
Scoop the flesh from the halved cantaloupe melons using a melon baller or spoon to create small balls, or cube the flesh into bite-sized pieces.
8
Whisk together the buttermilk and plain yogurt in a medium bowl until smooth and well combined.
9
Gently fold the cantaloupe pieces into the cooled strawberry soup, then swirl in the yogurt mixture just before serving to create a marbled effect.
10
Divide the soup among four chilled bowls and serve immediately, or chill for up to 2 hours before serving for a colder presentation.