Cold Blueberry Soup

Cold fruit soups are great for a summer brunch or a special occasion.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄2 cups fresh blueberries
  • 1 1⁄4 cups unsweetened grape juice
  • 1 cup water
  • 1 cinnamon stick (3 inches)
  • 2 tsp. sugar
  • 1 Tbsp. cornstarch
  • 1⁄4 cup water
  • 1⁄4 tsp. ground cardamom
  • Extra blueberries for garnish
  • 1 sprig mint


  • Combine blueberries, grape juice, 1 cup water, cinnamon, and sugar in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer 5 minutes.
  • Combine cornstarch and 1⁄4 cup water. Stir until well blended. Add cardamom to cornstarch mixture. Stir mixture into soup, stirring constantly.
  • When mixture begins to thicken, remove from heat. Let cool to room temperature. Cover and refrigerate until thoroughly chilled. Remove cinnamon stick before serving. Garnish with a sprinkling of whole blueberries and mint leaves on top.