I first experienced blueberry soup when I went to Sweden in 1995. Ever since then, this delicious cool summer treat has made it to our table. It is very easy to make.
When I make it like I did tonight, I pour enough blueberries to fill 1/3 of the smoothie container. Then I cover them with orange juice. A dash or two of ginger powder. Fill the rest of the cup with water.
Give it a whirl. Let it chill overnight. It is important to use far less blueberries than liquid as the pectin in the blueberries will make it thicken up. If the soup is too thick when you are ready to serve it, just mix in more liquid.
Enjoy!
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