Chilled Blueberry Soup
 

I made this yesterday, and it tastes pretty good (much better than I expected). It makes a good appetizer on a hot day.

Ingredients
1 ½ cups fresh blueberries or frozen blueberries, thawed with juice
½ cup water
¼ cup sugar
1 Tbsp. lemon juice
¼ tsp. ground coriander
Dash ground cinnamon
Dash ground cloves
1 Tbsp. dry red wine
⅓ cup plain yogurt
⅓ cup sour cream
Mint sprigs and additional sour cream for garnish

Directions
In blender, puree berries and water. Pour into small saucepan. Stir in sugar, lemon juice, coriander, cinnamon and cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat, cover and simmer for 5 minutes. Pour into medium bowl and refrigerate until cool. Stir in wine, then yogurt and sour cream until blended. Cover and refrigerate until well chilled.

To serve: ladle soup into serving bowls. Whisk sour cream until smooth. Using a pastry tube, pipe sour cream in a spiral pattern atop each bowl. Using a toothpick, gently swirl sour cream into lacy designs. Garnish with mint sprigs. Makes 3 servings.