Cold Blueberry "soup"

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!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  pint  approx. 12 oz blueberries
• 1⁄2 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)
• 1⁄2 tablespoon vanilla (if using plain yogurt)
• 2  teaspoons ginger
• 1⁄2 teaspoon nutmeg

Directions

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!