Chilled Blueberry Coconut Soup
Cool, creamy and bursting with fresh blueberry flavor, this no-cook soup blends up in minutes with a bright citrus twist.
Ingredients
2 containers (5-ounce) dairy-free coconut yogurt, divided
2 cups fresh or frozen blueberries (we used Creekside Farm Berries)
1¾ cups unsweetened coconut milk
¼ cup honey or maple syrup
½ teaspoon vanilla extract
½ teaspoon almond extract
1 orange
Toasted coconut
Directions
Remove 4 tablespoons of yogurt and set aside.
Put remaining yogurt in blender with blueberries, milk, honey and extracts.
Zest orange into blender along with juice of the orange. Blend until smooth, then taste and adjust sweetness and thickness, adding more honey or milk as needed.
Chill if desired or enjoy immediately if using frozen berries. Garnish with a swirl of yogurt and toasted coconut.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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