COLD SOUP: This refreshing soup is not only refreshing when the weather gets hot, it is loaded with goodness and full of nutritional value.

BLUEBERRY SOUP:

3 cups fresh or frozen unsweetened blueberries         

2 lemon slices

3 cups water                                                               

1 orange, seeded and thickly sliced

1 whole cinnamon stick + 3 whole cloves

1/3 cup honey                                                             

¼ cup water + 1 ½ tbsp. cornstarch

Garnish:  fresh blueberries, yogurt and mint sprigs

Bring blueberries, water, orange and lemon slices, cinnamon and cloves to a boil in a heavy saucepan.  Reduce heat, cover and simmer 10 minutes. Stir in honey. Mix cornstarch with water, add to mixture and bring to a boil. Cook until soup thickens. Remove from heat and cool.

Discard orange and lemon slices, cinnamon stick and cloves. Puree soup in blender or food processor until smooth, or use a hand-held blender to do so. Strain into a large glass bowl. Refrigerate, covered, for at least 4 hours, preferably overnight.

Ladle soup into chilled bowls or wide-mouthed wine glasses. Garnish each serving with a dollop of yogurt, a sprinkle of fresh blueberries and a sprig of mint.