Cold Blueberry "soup"
"Perfect for a hot summer day, the combination of blueberries, melon, and spices make this a refreshing treat. This recipe easily doubles to serve a larger crowd. Adjust the seasonings to your taste; consider adding a little cinnamon for a change as well. I hope you enjoy this recipe, and I'd love to hear your feedback. Thank you!"
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 pint approx. 12 oz blueberries
- 1⁄2 honeydew melon
- 1 cup nonfat yogurt (plain or vanilla, I use plain to keep it lower in sugar)
- 1 cup orange juice (or orange juice blend, such as orange-mango)
- 1⁄2 tablespoon vanilla (if using plain yogurt)
- 2 teaspoons ginger
- 1⁄2 teaspoon nutmeg
directions
- Cut honeydew into small chunks that your blender or food processor can handle.
- Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
- Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
- Refrigerate for at least one hour before serving; I like to chill it overnight.
- Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
- Enjoy!
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Reviews
-
I used unsweetened frozen blueberries when making this, & also did not strain out the skins of the berries, since that's where much of the nutrition is found! We loved the combo of berries & honeydew in this "soup" & the spices were just right! Thanks for sharing it with us! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
