From Mark Bittman, and his blog "Bitten," a recipe for chilled blueberry soup.One pint (two cups) blueberries are combined with a half cup of sugar and two cups of water, and simmered until the blueberries fall apart. The recipe contemplates that cinnamon will be simmered along with the blueberries and sugar. Because I love the combination of blueberry and lemon, I omitted the cinnamon and stirred in the grated rind of one organic lemon after removing the blueberry syrup from the heat.
The blueberry-lemon mixture then went into the refrigerator to chill for a half-hour, before being blended with 1 cup of plain yogurt, and then returning to the refrigerator to chill some more.
The resulting "soup" makes for a cool and refreshing mid-summer treat. I suspect that it would also be killer served atop vanilla ice cream.
