Steamy hot weather calls for cold-chilled soups.
Who’s excited about cooking hot foods during the dog days of summer. I usually opt for salads, smoothies and any meat that can be quickly cooked on the grill.
My mint plant is luscious so I decided to recreate one of my favorite summer soups– from our resident soup expert Seriously Soupy– inspired by my plant and the fresh batch of blueberries in my refrigerator.
Also included in this recipe is some refreshing watermelon, Greek yogurt and a little bit of sugar to really make this a treat.
Remember to cook the berries for less than 5 minutes, blend the mixture, and let the soup chill at least an hour in the refrigerator before serving.
Chilled Blueberry Mint Soup
- 1/4 cup of water
- 5-6 ice cubes
- 1 carton of fresh blueberries – can also use frozen
- 2 tablespoons of sugar
- 1/2 cup of watermelon, cubed
- 1/2 cup Greek yogurt
- Bunch of fresh mint
- Add the blueberries and watermelon to a bowl and mash them together with the mint.
- Add water to a pot and bring to a low simmer.
- Add the fruit to the pot, along with the sugar for about five minutes (stirring it periodically).
- Turn off the flame and blend the soup with the yogurt until you get to the desired consistency.
- Refrigerate for at least an hour before serving. Top with mint!