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.