| Bring blueberries, water, sugar, lemon, cinnamon, salt, and vanilla to a boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick.
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| Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
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| Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
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