A Cool Surprise
Think beyond gazpacho with this elegant and exotic chilled soup. It’s a perfect starter for a summer dinner party or a light, healthy dessert. The vibrant purple hue is visually stunning, and the creamy, fruity flavor is both soothing and invigorating.
Prep Time
10 minutes (plus at least 2 hours to chill)
Cook Time
5 minutes
Servings
4
Cuisine: Fusion / Modern | Diet: Vegan, Gluten-Free | Skill Level: Intermediate | Cost: Affordable
Ingredients
- 2 cups fresh blueberries
- 1 (13.5-ounce) can full-fat coconut milk, shaken well
- 2 tablespoons maple syrup or agave nectar (or to taste)
- 1 tablespoon fresh lime juice
- 1/8 teaspoon salt
- A pinch of ground cardamom (optional)
- 1/4 cup sliced almonds, for garnish
- Fresh mint leaves, for garnish
👨🍳 Chef’s Tips
- Use only full-fat canned coconut milk. The kind in a carton is too thin and will not provide the necessary creamy texture.
- For an impeccably smooth, velvety texture, you can strain the blended soup through a fine-mesh sieve before chilling to remove any tiny berry seeds or skin fragments.
- Taste and adjust before chilling. It will taste slightly less sweet when cold, so make it a little sweeter than you think you’ll want it.
Preparation
- Toast the almonds for the garnish. Place sliced almonds in a small, dry skillet over medium heat. Toast, shaking the pan frequently, for 3-5 minutes until they are fragrant and lightly golden brown. This step awakens their nutty flavor and adds a crucial crunchy texture. Remove immediately from the pan to prevent burning and set aside to cool.
- Rinse the blueberries and pick out any stems or soft berries. Prepare your blender.
Cooking
- In a small saucepan, combine the fresh blueberries with 2 tablespoons of water. Cook over medium heat for about 5 minutes, stirring occasionally, until the berries begin to burst and release their deep purple juices. This gentle cooking intensifies their flavor far more than using them raw.
- Carefully transfer the warm berry mixture to a high-speed blender. Add the full-fat coconut milk, maple syrup, lime juice, salt, and optional cardamom. The lime juice is key for balancing the sweetness and the richness of the coconut milk.
- Blend on high speed for 1-2 minutes until the mixture is completely smooth and homogenous. The color should be a magnificent, uniform violet.
- Pour the soup into a glass container or bowl, cover, and refrigerate for at least 2 hours, or until thoroughly chilled. The soup needs to be very cold to be at its most refreshing.
Serving
Serve ice-cold in small bowls or elegant glasses. Just before serving, give the soup a quick stir. Garnish generously with the toasted sliced almonds and a few fresh mint sprigs. A small swirl of extra coconut cream on top also looks beautiful.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. It may thicken slightly upon chilling; simply give it a good stir before serving. Keep the toasted almond garnish separate until serving to maintain its crunch.
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 3g |
| Carbohydrates | 25g |
| Fat | 20g |
Elegance, Simplified
This soup is a beautiful way to celebrate the bounty of blueberry season. It’s a simple, no-fuss recipe that delivers a truly sophisticated and memorable taste experience, proving that sometimes the best dishes are the most surprising.
Tags: chilled soup, blueberry soup, vegan dessert, summer recipe, coconut milk
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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