Blueberry-Mango Soup

1. In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Bring to boil over medium-high heat. Cook and stir until sugar dissolves, about 7 min. Allow mixture to cool slightly.

2. Transfer blueberry mixture to blender or food processor and puree. This may be done in batches to prevent overflow.

3. In a large bowl, mix together blueberry puree, mango puree, and wine. Strain through a fine sieve. Chill completely in refrigerator.

4. To serve, ladle soup into shallow bowls. Garnish with fresh blueberries, mango slices, and lemon zest curls, if desired.