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Chilled Summer Berry Bisque

A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness. It makes an attractive and healthy first course for a summer menu.—Arlene Knick, Newport News, Virginia
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 4-1/2 cups fresh or frozen blueberries, thawed, divided
  • 1 cup unsweetened apple juice
  • 1 cup orange juice
  • 1/4 cup honey
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 cups plain yogurt
  • Fresh mint leaves


  • In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange zest, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cool slightly.
  • In a blender, process blueberry mixture and yogurt in batches until smooth. Refrigerate until chilled. Just before serving, garnish with mint and remaining blueberries.
Nutrition Facts
3/4 cup: 145 calories, 2g fat (1g saturated fat), 8mg cholesterol, 30mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.

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  • sweet1pie
    Jul 22, 2013

    No comment left

  • carol_ds
    Jul 22, 2013

    I made this last night and it is chilling right now to serve this evening at a dinner party. I tasted it this morning and it is excellent. It was easy to make and took very little time at all.

  • michelle92877
    Jul 21, 2013

    this recipe is much better without the ginger, nutmeg and cinnamon. The spices completely overpowered the dish and made it taste like something at Thanksgiving. I will make again but will omit the spices

  • tallteach
    Jul 21, 2013

    No comment left

  • maveric
    Jul 20, 2013

    No comment left

  • ivnick
    Jul 20, 2013

    No comment left

  • Brenda2772
    Jul 2, 2013

    Probably will make this again. I have 3 other fruit soup recipes I want to try. It was overly orangey for me. Also, I used Ceylon cinnamon.

  • lisafnc
    May 30, 2010

    No comment left