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 SeriouslySoupy.com 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.
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!