Adding extra lemon juice in step two will give the soup more tartness. Serve it thoroughly chilled, accompanied by tuiles, biscotti, or other crisp cookies.

1/2 cup sugar
4 3/4 cups blueberries (about 1 1/2 pounds), picked over and rinsed
3/4 cup sweet white wine, such as Sauternes, Riesling, or Gewarztraminer
2 teaspoons grated lemon zest
1 1/2 teaspoons freshly squeezed lemon juice
3/4 cup low-fat buttermilk

In a medium saucepan, combine sugar with 2 cups water; bring to a boil over high heat. Add blueberries, wine, and lemon zest; return to a simmer. Cook, stirring, until blueberries begin to burst, about 3 minutes.

Pass mixture through a food mill or a fine sieve into a large bowl, discarding solids. Stir lemon juice into strained liquid. Cover with plastic wrap; refrigerate until completely chilled, about 1 1/2 hours.

Divide soup among six bowls. Swirl about 2 tablespoons buttermilk into each bowl, and serve immediately.

PER SERVING: 174 CALORIES
1 G FAT 2 MG CHOLESTEROL
36 G CARBOHYDRATE
76 MG SODIUM
3 G PROTEIN 3 G FIBER