Courtesy of Epicurious

This makes two, GENEROUS servings, or four smaller servings as an appetizer.

INGREDIENTS:

1 1-pound bad of frozen unsweetened blueberries
1 cup water
5 Tablespoons sugar
1 ¼-inch thick lemon slices
1 cinnamon stick
pinch of salt
½ teaspoon vanilla extract
lemon wedges
vanilla yogurt

DIRECTIONS:

Bring first 7 ingredients to boil in a heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in a blender or food processor. Transfer all soup into a medium bowl and refrigerate until very cold. This soup may be prepared up to two days ahead.

Divide the soup between two bowls or large glass goblets. Serve with lemon wedges and a dollop of vanilla yogurt on top.

This also makes a sauce over ice cream, frozen yogurt, pudding or cake. This is a sweet soup, so plan other dishes in your lunch or dinner accordingly.