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Chilled Blueberry Soup
5 Prep Time
minutes
15 Cook Time
minutes
20 Total Time
minutes
4 Serving
size
Cool down with this vibrant and refreshing chilled blueberry soup. Blended with Greek yogurt, whole milk, and a touch of cinnamon and ginger, it’s creamy, fruity, and just the right amount of sweet. Ideal as a light starter, dessert, or midday refresher.
Recipe written and created by Tracy Shaw of Food Wine Sunshine.
Print Recipe
Ingredients
- 1 cup water
- 12 oz fresh blueberries - 2 small containers
- 1/2 tsp. cinnamon
- 1/4 tsp. fresh ginger
- 1 cup whole Florida milk
- 1 cup nonfat Greek yogurt - I used the zero sugar vanilla variety
Preparation
- Bring water to a boil in a saucepan. Stir in the blueberries, cinnamon, and ginger.
- Boil for 3 minutes, stirring occasionally.
- Reduce heat and simmer for 10 minutes.
- Remove from heat and allow to cool.
- Add milk and yogurt to the cooled blueberry mixture and using an immersion blender, blend until smooth. *If you don't have an immersion blender you can use your favorite blending device.
- Refrigerate until ready to serve. Serve chilled.
- Enjoy!
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