Cold fruit soups are great for a summer brunch or a special occasion.

• Combine blueberries, grape juice, 1 cup water, cinnamon, and sugar in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer 5 minutes.

• Combine cornstarch and ¼ cup water. Stir until well blended. Add cardamom to cornstarch mixture. Stir mixture into soup, stirring constantly.

• When mixture begins to thicken, remove from heat. Let cool to room temperature. Cover and refrigerate until thoroughly chilled. Remove cinnamon stick before serving. Garnish with a sprinkling of whole blueberries on top.