Cold Blueberry "soup"

READY IN: 10mins
Recipe by withaneff

Perfect for a hot summer day, the combination of blueberries, melon, and spices make this a refreshing treat. This recipe easily doubles to serve a larger crowd. Adjust the seasonings to your taste; consider adding a little cinnamon for a change as well. I hope you enjoy this recipe, and I'd love to hear your feedback. Thank you!

Top Review by Sydney Mike

I used unsweetened frozen blueberries when making this, & also did not strain out the skins of the berries, since that's where much of the nutrition is found! We loved the combo of berries & honeydew in this "soup" & the spices were just right! Thanks for sharing it with us! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition

  • 1 pint approx. 12 oz blueberries
  • 12 honeydew melon
  • 1 cup nonfat yogurt (plain or vanilla, I use plain to keep it lower in sugar)
  • 1 cup orange juice (or orange juice blend, such as orange-mango)
  • 12 tablespoon vanilla (if using plain yogurt)
  • 2 teaspoons ginger
  • 12 teaspoon nutmeg


  1. Cut honeydew into small chunks that your blender or food processor can handle.
  2. Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
  3. Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
  4. Refrigerate for at least one hour before serving; I like to chill it overnight.
  5. Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
  6. Enjoy!

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