Chilled Blueberry Lemon Soup
A light & refreshing soup perfect for summer
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
Use caution when blending hot liquids.