Cold Blueberry Soup

• 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

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!

blueberries, melon, nonfat yogurt, orange juice, vanilla, ginger, nutmeg

Taken from www.food.com/recipe/cold-blueberry-soup-459092 (may not work)