August 15, 2010 Update: This post was featured on FoodBuzz Top 9 today
Living in the blueberry country is a bless. In summer, you can go for blueberry picking at the farms or you will find ample blueberries with cheap price at the grocery stores.
I never had any fresh blueberry until I moved to Canada in 2005. I came in summer, in blueberry season. Suddenly, I felt in love with the colour and taste, not to mention all the goodness for our health. Blueberry is in my top 5 favourite fruits.
I have planted also some tropical herbs in my balcony that I can’t get from the market such as lemon basil (Indonesian: kemangi). In Winnipeg, Asian stores only have stocks of Thai basil and sweet basil. Since my lemon basil plant growing so fast, I often take the leaves for my salad or drink.
Don’t get bored of my posts if I keep popping out with lemon basil recipes. As my previous post was Indonesian specialty, Nasi Goreng which I recreated by adding green chilies, lemon basil and green tomato.
This recipe is submitted for 2010 BLOGGER RECIPE CONTEST.
Cold Blueberry Lemon Basil Soup
recipe by me
4 cups (550 g) fresh blueberries
1 cup lemon basil tea (see below how to make lemon basil tea)
15 leaves of lemon basil
3 tbsp honey (use 1-2 tbsp agave nectar if you are a vegan)
2 tbsp lemon juice
3/4 tsp lemon zest
1/8 tsp vanilla powder
1/8 tsp allspice powder
4 tbsp plain yogurt (omit this if you are a vegan)
Lemon Basil Tea:
18 leaves of lemon basil
1 1/2 cup water
How to make lemon basil tea:
Prepare lemon basil by rinsing it gently. Shake off excess water. Pat it dry between paper towels.
Heat water to near boiling and add the basil leaves and stems. Let the basil steep for five minutes; less if you prefer a gentler tea. Filter or spoon out the basil.
How to make Cold Blueberry Lemon Basil Soup:
1. In a blender or food processor, combine blueberries, lemon basil tea, lemon basils, honey, lemon juice, lemon zest, vanilla powder, allspice powder; strain through a fine sieve.
2. Chill mixture. Serve soup in chilled dessert bowls, with a swirl or dollop of yogurt.