Preparation

1

Step 1

Rinse the blueberries for the cold soup and the topping separately.

2

Step 2

Puree the blueberries, juice, sugar, lime zest and juice, and vanilla sugar in a blender until smooth.

3

Step 3

Add the buttermilk and stir in thoroughly. Refrigerate for 1 hour. Before serving, coarsely chop the cantuccini.

4

Step 4

Pour the cold soup into soup bowls or WECK jars (Gourmet style, 300 ml capacity).

5

Step 5

Spread the blueberries and cantuccini on top, then serve immediately.

For the recipe, you'll need:

Ingredients

Portions

14

Food

  • 350.0 g Blueberries
  • 125.0 ml Blueberry juice
  • 80.0 g Sugar
  • 1.0 zest Zest & juice of one organic lime
  • 2.0 sachets Bourbon vanilla sugar
  • 1.0 l Buttermilk
  • 150.0 g Blueberries
  • 80.0 g Cantuccini