By Trish Coffman
When faced with summer’s abundance of berries, we like to make chilled soup. It may be a little unconventional, but we say don’t knock it ’til you try it. It’s reminiscent of your favorite smoothie, but with a certain savory quality. Enjoy it alongside a spinach salad for a refreshing, light lunch.
You will need:
- 2 pints ripe blueberries
- 1/2 C plain, low-fat yogurt
- 1 tbsp honey
- 1/4 C loosely packed fresh mint or basil leaves
- Lemon wedges
- Kosher salt
- Freshly ground black pepper
Put the berries, yogurt, honey and herbs into a blender. Add a squeeze of lemon, pinch of salt and a few grinds of pepper. Blend the mixture into a thick puree that’s still barely chunky, not completely smooth. Taste and adjust as desired with more lemon juice or salt and pepper. Serve immediately, or store overnight in refrigerator.
