Adapted from a recipe for Berry Manor Inn Blueberry Soup, from the January/February 2010 issue of Yankee magazine. Serves 4 as an appetizer or dessert.
2 cups fresh blueberries
Juice of 1-1/2 limes
1/2 tsp cinnamon
1 tsp coriander
2 tsp agave nectar
1/4 cup frozen unsweetened apple juice concentrate
1/4 cup nonfat plain Greek yogurt
Pinch of kosher salt
Mint leaves, for garnish (optional)
In the work bowl of a food processor fitted with a metal blade, purée the blueberries with the lime juice. Pour the mixture through a strainer, pressing gently with a wooden spoon, to extract the pureé without most of the seeds. Wipe the food processor bowl with a paper towel, and return the purée to the processor.
Add the cinammon, coriander, agave, frozen apple juice concentrate and yogurt, and process until smooth. Stir in a pinch of kosher salt.
Chill the soup for at least 1 hour before serving, or store in a container with a tight-fitting lid for up to 2 days. Garnish individual portions with fresh mint leaves.