I made this recipe for a recent TV appearance in Maine (after all, I was in a state famous for it’s wild blueberries!). It is unbelievably simple: a few ingredients into the pot, then into the blender, then into the fridge. The soup has a rich, deep color, and when swirled with a sour cream garnish, makes a beautiful presentation.
For my soup, I used cultivated berries, so I stuck to the amount of sugar in the recipe. If you have been berry picking, taste the wild berries before using them. Usually, they are sweeter and have a more intense flavor, so you can cut back on the added sugar. (Blueberries are easy to grow, and also provide brilliant red foliage in the fall. See our growing tips here.)
Do you serve cold soup in the hot weather? What recipes are your favorites?