Instructions: 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.

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