Print Recipe

1 quart fresh blueberries

1 english cucumber diced

3 tbsp fresh lemon juice

¼ tsp of fresh chopped mint

3 tbsp sour cream

½  pint cider   

Salt and pepper to taste

Directions

Combine ¾ of the berries, lemon juice, sour cream, and cider in a food processor and pulse until smooth.  Pour into a large bowl.  Add the remaining ingredients and salt and pepper to taste.  Serve chilled in soup bowls.