Best 2 Cold Blueberry Soup Recipes

Immerse yourself in the refreshing delight of cold blueberry soup, a culinary masterpiece that captures the essence of summer's bounty. As the sun-kissed blueberries burst with their natural sweetness, they harmoniously blend with a symphony of flavors, creating a chilled and tantalizing treat. Whether you seek a light and healthy snack or a grand finale to a memorable meal, this delectable soup promises to transport you to a realm of culinary bliss.

Here are our top 2 tried and tested recipes!

COLD BLUEBERRY "SOUP"

Cold Blueberry

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!

Provided by withaneff

Categories Berries

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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!

Nutrition Facts : Calories 171.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.2, Sodium 77.8, Carbohydrate 37.4, Fiber 3.4, Sugar 30.6, Protein 5.5

COLD BLUEBERRY SOUP

cold blueberry soup image

Another one from cooking the Costco way

Provided by Lynnda Cloutier

Categories Other Soups

Number Of Ingredients 7

Ingredients

3 cups cold water
4 cups blueberries, rinsed and drained
2/3 cup sugar
ground cinnamon
2 tablespoons cornstarch
1/4 cup cold water
3/4 cup fat-free plain yogurt or sour cream

Steps:

1. bring 3 cups water to a boil in a large pan. Add blueberries, sugar and cinnamon to taste and cook, stirring frequently, over medium low heat until blueberries have soften, about 15 minutes.
2. In a small bowl, mix cornstarch with 1/4 cup water and mix until a thick paste forms. Gradually add to the pan, stirring constantly. Bring the soup to a boil over high heat and cook for 3 to 4 minutes, stirring constantly. Remove the pan from the heat and let cool to room temperature.
3. Pour soup into a blender or food processor and purée. Refrigerate soup, covered, for several hours or overnight before serving. To serve, ladle soup into chilled bowls. Add 2 tablespoons yogurt or sour cream on top or swirl lightly into the soup. Sprinkle with additional cinnamon, if desired. Makes four servings.

Tips:

For the creamiest soup, use full-fat milk and sour cream.
If you don't have fresh blueberries, you can use frozen blueberries.
To make the soup even more refreshing, chill it for at least 2 hours before serving.
Garnish the soup with fresh blueberries, whipped cream, or a sprinkle of cinnamon.
Serve the soup with a side of crackers or cookies.

Conclusion:

Cold blueberry soup is a delicious and refreshing summer soup. It's easy to make and can be tailored to your own taste. Whether you like it sweet, tart, or somewhere in between, there's a cold blueberry soup recipe out there for you. So next time you're looking for a light and refreshing meal, give cold blueberry soup a try. You won't be disappointed!