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Chilled Blueberry Soup

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.

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