Chilled Blueberry Soup


    This blueberry soup is pretty much the most refreshing thing you can eat on a hot summer day. Adjust the sugar to your own taste.

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    Serves: 6 

    • 1 kg blueberries
    • 2 cups (500ml) water
    • 150g sugar
    • 1 small cinnamon stick
    • zest of 1 lemon
    • 2 cups (500ml) dry red wine
    • 2 tablespoons cornflour

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the blueberries, water and sugar in a saucepan and simmer about 10 minutes until the berries burst. Push through a sieve.
    2. Reheat the blueberry liquid and add the lemon zest and red wine. Bring to a simmer.
    3. Mix the cornflour with a little water and gradually add to the soup, stirring constantly until thickened. Let cool, the chill in the fridge. Serve cold.
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