2 pt. boxes fresh strawberries, washed and hulled
1 c. orange juice
1 1/4 tbsp. instant tapioca
1/8 tbsp. ground allspice
1/8 tbsp. cinnamon
1/2 c. sugar
1 tbsp. grated lemon peel or to taste
1 tbsp. lemon juice or to taste
1 c. buttermilk
2 chilled cantaloupe
4 paper-thin lemon slices

Set aside 6 strawberries. Puree remaining berries in food processor or blender; strain into a 4 quart saucepan. Add orange juice. In small bowl, mix tapioca with 4 tablespoons pureed strawberry mixture. Add to saucepan with allspice and cinnamon. Heat, stirring constantly, until mixture comes to a boil. Cook 1 minute or until thickened. Remove from heat. Pour soup into large bowl. Add sugar, lemon peel, juice and buttermilk. Blend well. Slice reserved strawberries and fold into soup. Cover and chill at least 8 hours.

Cut melons in half, making sawtooth edges. scoop out seeds. Turn upside down on paper towels to drain. Cover with plastic wrap and refrigerate until ready to serve. Fill melons with soup and float lemon slice on each. NOTE: Soup may be prepared 3 days ahead, or may be frozen before adding lemon peel, buttermilk and juice.