Cold Blueberry "Soup" - cooking recipe

Ingredients

1 pint approx. 12 oz blueberries
1/2 honeydew melon
1 cup nonfat yogurt (plain or vanilla, I use plain to keep it lower in sugar)
1 cup orange juice (or orange juice blend, such as orange-mango)
1/2 tablespoon vanilla (if using plain yogurt)
2 teaspoons ginger
1/2 teaspoon nutmeg

Preparation

Cut honeydew into small chunks that your blender or food processor can handle.
Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
Refrigerate for at least one hour before serving; I like to chill it overnight.
Serve \"plain\" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
Enjoy!