This Chilled Oregon Blackberry-Lime Soup brings out the best taste of frozen Oregon blackberries mixed with the citrus zip of fresh lime. It’s simple to make and has a light, refreshing taste that is both complex and satisfying. It can be made up to 3 days in advance or made without the yogurt and frozen up to one month ahead. Recipe adapted from The Berry Bible by Janie Hibler, and originally created by Chef Phillipe Boulot.
8 Cups frozen marionberries
½ Cup sugar
1 ½ Cups plain low-fat yogurt
Juice of 1 lime, plus 6 small lime wedges
6 fresh mint springs
Step 1
In a saucepan, combine the sugar with 1/2 cup of water. Bring to a boil and stir until the sugar is dissolved to make a simple syrup.
Step 2
Pour the berries into the saucepan, reduce the heat to a medium-low, and cook for another 15 minutes stirring frequently to release the juice from the berries.
Step 3
Remove the pan from the heat and transfer half of the mixture to a blender or food processor. Purée and strain through a fine strainer using a spatula to push pulp through into a glass or stainless-steel bowl to remove the seeds. Repeat for the remaining half. Chill in the refrigerator for 3 to 5 hours.
Step 4
Once the soup is chilled, stir in 1 cup of yogurt and the lime juice and divide equally amount 6 shallow soup bowls. Garnish with a dollop of the remaining yogurt and a sprig of mint and serve with a small bowl of lime wedges.