A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness. It makes an attractive and healthy first course for a summer menu.
—ARLENE KNICK NEWPORT NEWS, VA
PREP: 20 MIN. + CHILLING • MAKES: 8 SERVINGS
4 1/2 cups fresh or frozen blueberries, thawed, divided
1 cup unsweetened apple juice
1 cup orange juice
1/4 cup honey
2 teaspoons minced fresh gingerroot
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups (16 ounces) plain yogurt
Fresh mint leaves
1. In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cool slightly.
2. In a blender, process the blueberry mixture and yogurt in batches until smooth. Refrigerate until chilled. Just before serving, garnish with mint and remaining blueberries.
HELPFUL HINT
To store gingerroot, wrap it tightly in a paper towel, and place it in a plastic bag in the refrigerator or freezer. Fresh, unpeeled gingerroot can be stored in the refrigerator for up to 3 weeks and frozen for as long as 2 months.