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This creamy mixture of summer's first berries, buttermilk and citrus zest is a hot-weather winner.

Creamy Strawberry Soup

4 cups strawberries
1 cup orange juice
2 teaspoons tapioca
1 teaspoon ground cinnamon
1 cup buttermilk
3/4 cup granulated sugar
1 1/2 tablespoons lemon juice
1 teaspoon finely grated lemon peel

1. Set aside 6 whole strawberries for garnish. Rinse and hull remaining berries.
2. Purée stemmed and hulled strawberries in a blender or food processor. Add orange juice, tapioca and cinnamon; process for 10 seconds.
3. Pour mixture into a microwave-safe baking dish. Microwave on HIGH for 5 to 6 minutes or until tapioca is transparent. Stir in buttermilk, sugar, lemon juice and lemon peel. Cover and refrigerate for 3 hours to chill thoroughly. Serve garnished with reserved berries

Makes 6 servings.