Chilled Blueberry Soup with Yogurt

Serves 4 · 15 min prep

Ingredients

• 4 cups fresh blueberries
• 1 cup fresh strawberries, hulled
• 1 1/2 cups cold water
• 1/2 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 3 tbsp honey or maple syrup
• 1 tsp fresh ginger, grated
• 1/8 tsp pinch of kosher salt
• 1 cup plain Greek yogurt
• 2 tbsp fresh mint leaves
• 1 tsp lemon zest
• 1/4 cup toasted sliced almonds
• 1/2 cup extra blueberries for garnish

Instructions

1. 1Rinse the blueberries and strawberries under cool water and drain well. Reserve a small handful of the prettiest blueberries for garnish later.
2. 2Combine blueberries, the strawberries, cold water, orange juice, lemon juice, honey, grated ginger, and salt in a blender.
3. 3Blend on high speed for 45–60 seconds until completely smooth and vibrant purple-blue with no visible fruit pieces remaining.
4. 4Taste the puree; if your berries are very tart, blend in an extra teaspoon of honey. For a silkier texture, strain through a fine-mesh sieve into a large bowl, pressing with a spatula, then discard solids.
5. 5Cover the bowl and refrigerate the soup for at least 1 hour (or up to overnight) until thoroughly chilled and flavors meld.
6. 6Just before serving, whisk the Greek yogurt with lemon zest and finely chopped mint until creamy and lightly flecked with green.
7. 7Ladle the cold blueberry soup into four shallow bowls or glass cups, about 1 1/4 cups each.
8. 8Spoon a generous dollop (about 1/4 cup) of the lemony yogurt into the center of each bowl and swirl gently with the tip of a spoon for a marbled effect.
9. 9Scatter reserved whole blueberries, toasted almonds, and remaining mint leaves over the top for color, crunch, and aroma.
10. 10Serve immediately as a refreshing, light lunch—especially welcome on hot days—or pack in jars with yogurt on the side for a work-friendly cold soup that feels both elegant and effortless.