Good morning My Iron Chef friends! It’s time for Round 13 of the Second Act of @progressivechef’s Iron Chef Challenge. A warm thanks to @progressivechef for hosting this challenge.
This week our challenge is to make a Cold Soup!
I have thoroughly enjoyed our challenges this Act. I have indeed learned a lot and loved seeing what everyone has to share. So many creative entries each week!
I have thoroughly enjoyed our challenges this Act. I have indeed learned a lot and loved seeing what everyone has to share. So many creative entries each week!
I love Blueberries! Any time I have a chance to include them in my meal and I will! From breads to muffins, juices and smoothies, pies and crumbles, love them all! So today I thought why not, how about a cold soup! Blueberries are wonderful paired with lemon and cinnamon!
Chilled Blueberry Zinger!
Ingredients
- Blueberries
- Maple Syrup
- Cinnamon
- Fresh Lemon
- Fresh Lemon Zest
- Plain Coconut Yogurt
We begin by placing your blueberries in a saucepan with a small amount of water. Bring to boil and add Maple Syrup and cinnamon. Lower heat and simmer until liquid has reduced by 50%. Remove from heat, add lemon juice and zest and blend with yogurt. Reserve a small amount of blueberry for garnish Chill in refrigerator until chilled.
Pour into your favorite serving bowl and garnish with your reserved blueberry and zest!
Enjoy!
I think you‘ll love it! A perfect creamy blend of blueberry with the hint of cinnamon and lemon. A great summer soup the whole family will love!
Thank you for stopping by. Another big thanks to @progressive chef for hosting this wonderful challenge!
And as always, blessings to you all!
