Tart and chilled, this soup is the perfect dish for a hot summer day.
I love a chilled soup at the end of a hot summer day. My husband still is less excited. That works out fine, as it means there should be leftovers for my lunch the next day! (Don’t worry; I serve chilled soup with a hearty wrap. This soup alone is not the meal.)
The original post from July 2017
Although I love my friends and family dearly, sometimes I look forward to an evening alone. It’s a night where my cooking focuses on my palate alone, which isn’t something I do all that often. Add to that reading a great book, binge watching a cooking show, or combining both, and it’s a fabulous evening for me.
On a recent weeknight both my husband and daughter were away due to work. In the midst of a heatwave, I immediately knew what part of my meal would be- a chilled, fruit soup. Neither my husband nor daughter is a fan of this type of soup, but I personally adore it. What’s not to like about a soup that is refreshing and silky smooth?
I’ve made several different chilled soups over the past few years. With fresh fruits readily available, it’s easy to create many different versions. Start with the fruit of your choice, add an additional ingredient as seasoning, pick a liquid to thin the soup, and finish with Greek yogurt to deliver creaminess. The configurations are almost unlimited.
For seasonings there are many directions you can go. Work with your spice rack: cinnamon, nutmeg, or chili powder. Use your crisper bins: lemon zest, lime zest, or fresh ginger. And those are just my initial suggestions. As for liquids, let your imagination lead the way. Whether you want to add some red or white wine, fruit juice, or cider, you have almost unlimited options.
This soup works as a lovely side dish or first course. It’s a delightful way to cool off after a long, hot day. Paired with a summery sandwich (a chicken salad wrap is my sandwich of choice), it is one of my quintessential summer meals.
Chilled Blueberry Lemon Soup
Ingredients
- 2 cups fresh blueberries
- 4 lemon slices rind on
- 1 cup water
- ½ cup dry white wine
- 3 tablespoons granulated sugar
- 1 cup plain Greek yogurt
Instructions
-
Combine blueberries, lemon, water, wine, and sugar in a medium pot.
-
Bring to a boil; reduce heat and simmer for 10 minutes, covered.
-
Remove lemon slices; transfer soup to blender.
-
Remove center piece of blender, and place a towel over the opening; puree until smooth.
-
Transfer to a serving bowl and cover.
-
Chill soup for 2 hours.
-
Add yogurt, whisking to combine.
Notes
