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kumquat | gluten-free recipes

December 4, 2012 soups

Chilled Blueberry Soup with Mint

Chilled Blueberry Soup with Mint | kumquatblog.com @kumquatblog
okay… so one more re-post!
i promise, though, that i have a mouth-watering cookie in the works… and the last half of the month will be filled with the very best gluten-free recipes of 2012. more on that later…
back to this one… i love this recipe because it’s an unexpected use of some simple, healthy berries. it’s fresh and full of flavor, and would be lovely on a holiday table or as a brunch soup.
this chilled blueberry soup with mint is a brilliant way to use those beautiful and healthy berries... the best summer starter soup around! Click To Tweet
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Chilled Blueberry Soup with Mint

Servings 2 cups

Ingredients

  • 1 pint fresh organic blueberries
  • 1 6-ounce container plain coconut milk yogurt
  • 1/2 cup canned full-fat coconut milk
  • 4 fresh mint leaves
  • 2 tablespoons honey
  • 1/8 teaspoon cinnamon
  • extra canned full-fat coconut milk

Instructions

  • Combine all ingredients in a blender and blend until smooth. Strain through a fine sieve; discard remaining seeds and skins. Chill mixture. Stir well; add additional coconut milk to achieve desired consistency, if desired.
  • Serve with fresh mint leaves and a few drops of coconut milk, if desired.
for more recipes and health information about these lovely berries, go to littlebluedynamos.com.
Chilled Blueberry Soup with Mint | kumquatblog.com @kumquatblog

Categories: soups

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hi! I'm Gretchen.

kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

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