Grate rind from lemon; cut lemon in half and squeeze out juice.

In saucepan, bring wine, lemon rind and juice, honey, peppercorns and mint to boil. Reduce heat and simmer until slightly reduced, about 5 minutes. Strain through fine sieve into clean saucepan. Add blueberries; cook for 5 minutes. Refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Transfer half of the soup to serving bowl; set aside. Using hand blender, purée remaining soup until smooth; stir into reserved soup. Ladle into bowls. Spoon in yogurt; swirl in using knife tip.