Best Cold Blueberry Soup Recipes

COLD BLUEBERRY "SOUP"

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!

COLD BLUEBERRY PEACH SOUP

Steps:

• Measure out 10 ounces of each frozen fruit. Allow to thaw a bit either on the countertop or microwave on 50% power for 2 minutes. Do not drain off the small amount of liquid that you will see in the slightly thawed fruit unless it is more than 2T. Combine all ingredients in a food processor and blend to desired consistency.

COLD BLUEBERRY SOUP

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.

COLD BLUEBERRY SOUP WITH ORANGE-HERB SORBET

Steps:

• To make the sorbet, combine 1/2 cup of the orange juice and the honey in a small saucepan and heat just to dissolve the honey. Stir into the remaining orange juice along with the remaining ingredients. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
• Meanwhile, to make the soup, combine the sugar and water in a small saucepan and bring to a boil. Simmer for 2 minutes and let cool. Set aside 1 1/2 cups of the blueberries. Place the remaining blueberries in a blender and puree until smooth. Strain through a fine-mesh sieve. Stir in the sugar syrup and the lemon juice. Refrigerate until cold.
• To serve, combine the blueberry puree and the seltzer and divide among 4 bowls. Place a scoop of the sorbet in the center of each bowl and surround with the orange sections and reserved blueberries. Garnish with mint and serve immediately.

LUSCIOUS COLD BLUEBERRY SOUP

Steps:

• In a sauce pan combine the water,blueberries,honey,nutmeg,cinnamon,and ginger.
• On high heat bring to a boil. Reduce to simmer,and cook and stir until the berries burst open. This should take about 5 minutes.
• Pour hot mixture in to a blender or food processor. Puree until it is smooth. Pour back in to the pan through a sieve catching any skin left from blueberries. Throw the sediment away.
• whisk the corn starch and skim milk together and add to pan with blueberry soup. Cook on medium until it thickens. Cool for a bit. Pour in to a bowl and refrigerate for 2-3 hours until cold.
• Get the soup from the refrigerator.Put soup in bowls and top with sour cream,or Yogurt. Swirl sour cream ,or Yogurt in to soup and serve. Makes 4 servings