Blueberry soup. Either I was preoccupied in mid-July or fresh blueberries were very scarce this year. I bought a couple of pints of them to freeze in storage, and they weren’t local, but blueberries are blueberries. One of my cookbooks has a recipe for blueberry gazpacho that calls for tellicherry peppercorns, vanilla beans, and I think even cookies made out of yogurt. I contented myself with throwing the berries in a blender with some lemon juice and sugar. Since they were cold berries, I put a scoop of ice cream in the middle, in lieu of the reverse arrangement using the blueberries as a sauce.
(Photo: Fruit and vegetable market, Montreal.)
365 Days of Food 