Blueberry-Almond Soup
It’s summertime, and the blueberries are calling. (So are the strawberries and the blackberries and the rest of the berry bunch.) Time to celebrate with some fruit soup! It’s ridiculously easy to make — which is probably one of the chief reasons fruit soup is on every cruise ship’s menu — and can be made as thick or as thin as you like, with whatever sweet spices you like, and with or without dairy products. Truth be told, fruit soup is really just a low-liquid smoothie. You probably already have plenty of soupy ideas!
Blueberry-Almond Soup
In a blender, combine equal parts of blueberries* and slivered almonds. Sprinkle on a few dashes of cinnamon or ginger, drizzle in a tablespoon or less of maple syrup or honey, and pour in enough whole milk or coconut milk until the blueberries and almonds are barely covered. (You could also use half milk and half Greek yogurt, or replace all of the milk with kefir.)
Blend briefly — just until ingredients have begun to mix and thicken — and dip in a spoon to check the sweetness level. Add more sweetener and/or spices if you’d like. Blend the mixture for another few seconds, until you have a thick, soupy consistency.
Pour into a pretty glass, garnishing with additional blueberries. Serve as breakfast, dessert, or a cool and refreshing snack.
* You can substitute any berry of your choice for the blueberries.
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Tags: almonds, blueberries, breakfast, cinnamon, coconut milk, dessert, fruit soup, ginger, greek yogurt, snack
