Chilled Blueberry Soup

3 cups water
1 quart fresh blueberries, rinsed, stemmed and drained
3/4 cup granulated sugar
Ground cinnamon, to taste
2 tablespoons cornstarch
1 1/2 to 2 tablespoons cold water
Sour cream or yogurt (for garnish)

Bring water to boil in saucepan. Add blueberries, sugar and cinnamon. Cook for several minutes, stirring to dissolve sugar. At this point you can pur�e the mixture in a blender or food processor leave as is. Set aside.

In small bowl mix cornstarch with enough cold water to make paste. Stir into warm berry mixture and bring to boil again. Cool; cover and refrigerate.

Serve well chilled with a tablespoon of sour cream or yogurt atop each bowl of soup. Sprinkle with additional cinnamon, and decorate with mint leaves, if desired.