Chilled Blueberry Chipotle Soup
Instructions:
- We made this no-cook, hot-and-sweet soup for a Thanksgiving dinner one year when everything was Southwestern inspired. Makes 6 servings
- 2 medium cucumbers, peeled, halved lengthwise, seeded, and chopped
- 2 garlic cloves, crushed
- 1 canned chipotle chile in adobo sauce, stemmed, seeded, and chopped
- 2 cups fresh blueberries
- 1 cup plain yogurt (regular, low-fat, or fat-free)
- 2 tablespoons honey
- 11â„2 tablespoons lime juice
- 1â„2 teaspoon ground cumin
- 1â„2 teaspoon salt, or more to taste
- Place all the ingredients in a large food processor fi tted with the chopping blade or in a large blender. Process or blend until fairly smooth, scraping down the sides of the bowl or canister occasionally to make sure everything is blended.
- Pour into a large bowl, pitcher, or container; cover and refrigerate until chilled, at least 4 hours or up to 2 days.
- Before serving, stir well and check the soup to make sure it doesn’t need any additional salt. If the soup has gotten thick, thin it out with a little water, no more than a tablespoon or two to loosen it up. It may also be foamy; simply stir it down.