Chilled Blueberry Lemon Soup
A light & refreshing soup perfect for summer
blueberries, chilled soup, summer cooking
Michele Pesula Kuegler
dry white wine
plain Greek yogurt
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.
Use caution when blending hot liquids.