Melon Berry Soup

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1 quart strawberries, hulled 1 cup orange juice 3 tablespoons quick-cooking tapioca ½ teaspoon lemon zest ½ cup sugar ¼ honeydew melon, peeled and cut into chunks 3 cups Mayfield buttermilk

Makes: 6 servings Puree strawberries with orange juice in a blender.  Transfer pureed mixture to a saucepan.  Cook over medium heat until hot.  Place tapioca in a small bowl.  Add a small amount of heated strawberry mixture to tapioca and stir until dissolved.  Add dissolved mixture back to saucepan and stir until blended.  Add lemon zest and sugar and bring to a boil.  Cook and stir for 2 minutes.  Remove from heat.  Puree melon with Mayfield buttermilk in a blender until smooth.  Add melon mixture to soup.  Stir until combined.  Refrigerate until chilled.  Serve cold.