Quick Blueberry Cold Soup Recipe

Most blueberry soup recipes are filled with sugar and additives, but with our recipe, you will get a healthy and delicious take on the popular fruity gazpacho. 

The blueberry cold soup is a fresh, creamy, and sweet dish that lets the natural flavors be the main focus, so once you take a bite of it you won’t be able to get enough.

In this article, you will get a simple yet complete explanation of how to make Spanish recipes like blueberry cold soup, plus some extra tips for storing, serving, and ingredient substitutions.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Cantaloupe gazpacho

• Keto gazpacho

• Avocado gazpacho

Background of the Dish

The best tomato gazpacho was created in Andalusia during the 1600s, and its main ingredients were tomatoes, onion, garlic, and olive oil.

The first fruity alternatives to the vegetable gazpacho were the watermelon gazpacho and the cold pear soup, but once blueberries earned the title of “superfood” this soup became more popular.

With the blueberry cold soup, you have a refreshing food item, that’s also filled with nutrients and vitamins, plus it is perfect to enjoy it at any time of the day.

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Things You’ll Need for Blueberry Cold Soup

The main ingredients for this blueberry cold soup are yogurt, honey, coconut milk, and blueberries.

Besides that, you will need a blender, food processor, or a similar kitchen appliance to make this recipe for blueberry soup.

Ingredients

• 4 cups (650gr) fresh or frozen blueberries
• 1 cup (240gr) plain yogurt (Greek yogurt or regular yogurt)
• 1 cup (240ml) coconut milk (or any other milk of your choice)
• 1/4 cup (90gr) honey or maple syrup (adjust to taste)
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• A pinch of salt
• Fresh mint leaves (optional, for garnish)

How to Make Blueberry Cold Soup – Step by Step Guide

1. If you are using frozen blueberries for this blueberry soup recipe, then let them thaw at room temperature for 20 minutes. Reserve a handful for garnishing later. Rinse the fresh blueberries and pat them dry.

2. Now grab a blender and combine the clean blueberries, plain yogurt, coconut milk, honey or maple syrup, lemon zest, lemon juice, vanilla extract, and a pinch of salt.

3. Then blend on high speed until the mixture is smooth and creamy. If the blueberry gazpacho is too thick, add a little more coconut milk or water until it reaches the right consistency for you.

4. After that, taste the healthy gazpacho and adjust the sweetness or tartness according to your preference. You can add more honey or maple syrup for sweetness or more lemon juice for tartness.

5. Next, pour the mix into a bowl or airtight container. Cover and refrigerate the blueberry soup for 2 hours so that the flavors meld and you get a chilled blueberry soup.

6. Lastly, stir the blueberry cold soup for a few seconds, and serve it in small bowls, plates, or shot glasses. Optionally, you can garnish it with clean fresh mint leaves and the reserved blueberries on top.

Substitution of Ingredients

What we love about this fruit gazpacho is that it has a really strong flavor profile, yet the blueberry manages to stand out.

Still, you can do some ingredient substitutions, as long as the new additions don’t overpower the natural flavor of the blueberry cold soup.

For example, you can add all sorts of berries to the mix, like doing a blend between this recipe and the strawberry gazpacho.

For this fresh gazpacho recipe you can play with the ingredients doing a sweet and savory mix, adding more vegetables to the recipe.

You can turn it into a tomato soup with coconut milk as it is a pretty sweet veggie too, but we would recommend not adding more than 3 tomatoes.

If you don’t like the mix of blueberry in tomato soup but you still want to add vegetables, then zucchini and cucumber are great options.

Give a go to the creamy and nutritious avocado tomato soup, a cold soup from Spain that you’ll definitely love and of course, the chilled melon soup is not to be missed either.

Similar to this blueberry soup is the chilled blackberry soup, a delicious and sweet Spanish soup recipe.

Tips on Serving Blueberry Cold Soup

The cold blueberry soup is a versatile dish that you can enjoy at any time of the day, depending on your preferences and the occasion. 

For example, you can serve the chilled berry soup for brunch alongside other breakfast items like pastries, yogurt parfaits, and quiches.

With this blueberry soup recipe, you also have a starter for lunch or a healthy and satisfying snack to enjoy in the afternoon.

Lastly, you can surprise your guests with a unique and unexpected appetizer by serving small portions of this blueberry cold soup and other Spanish gazpacho recipes like the gazpacho de mango and the pineapple gazpacho.

How to Store Blueberry Cold Soup

Once you finish making this summer gazpacho recipe you can eat it right away, or store it in the fridge or freezer.

To store the blueberry cold soup just place it in a bowl and cover it with plastic wrap (or pour it in an airtight container).

Then, you can store the homemade gazpacho for up to 2 days in the fridge or 15 days in the freezer (you’ll have to thaw it overnight in the fridge).

We usually don’t recommend freezing Spanish cold soups, but since this one has a large amount of yogurt, it reduces the watery content and you can freeze it without any problem.

Just make sure to stir the blueberry cold soup a few times before serving it.

Recipe Card: Blueberry Cold Soup

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