High in vitamins and loaded with antioxidants, blueberries are the ultimate brain fruit. That makes this blueberry soup recipe not only refreshing but good for you too.
Blueberries tend to be at their prime during the summer, which happens to be a convenient time as most of us are craving a cooling treat around then. Our chilled blueberry soup is the perfect cold soup recipe to turn to when the weather turns warm and you’re looking for a refreshing option.
Whether you have this blueberry soup as a snack, an appetizer, or even a dessert is entirely up to. This tasty and fruity take on gazpacho, another cold soup option, is a great way to cool down your body and amp up your brain power.
Cook time: 20 minutes
Prep time: 5 minutes
Idle time: 5 hours
- 4 cups fresh or frozen blueberries not thawed
- 2 cups water
- 1 whole cinnamon stick
- 2 tbsp honey or more to taste
- 1 tbsp chopped fresh ginger
- 2 cardamom pods
- 2 tbsp cornstarch
- 1/3 cup low-fat milk
- Combine blueberries, water, cinnamon, honey, ginger and cardamom pods in a large saucepan. Bring to a boil over medium heat, stirring occasionally. When mixture reaches a boil reduce heat and simmer, stirring until most of the blueberries have burst (1 to 2 minutes). Remove the cardamom pods and cinnamon stick.
- Cool the mixture. Purée in a blender or food processor until smooth. Strain out any solid particles. Transfer back into the saucepan.
- In a separate bowl, whisk cornstarch into the milk. Pour into blueberry mixture, whisking constantly until completely blended.
- Bring the blueberry mix to a boil over medium heat, stirring constantly. Boil briefly until the soup thickens slightly (about 1 minute). Remove soup from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover, and chill until cold, at least 5 hours or up to 2 days.