Chilled Blueberry Mint Soup

It’s Seriously Soupy Sunday, featuring one of my favorite bloggers Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started she has given soup tours and taught soup classes and has a catologue of over 100 soups on the site! You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

The temps will possibly reach the 90s this week. With all of this steamy, hot weather I’m less-than-excited about cooking hot food. So I’ve opted for salads, smoothies and colder soup options like fruity chilled soups. This week, I decided to create a blue soup (well, it is a little purplish) inspired by blueberries and mint.

I also included some refreshing watermelon, Greek yogurt and a little bit of sugar to really make this a treat.  I then cooked the berries for less than 5 minutes, blended the mixture, and let the soup chill at least an hour in the refrigerator before serving.


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