Makes 4 servings or 2 cups of soup
Gazpacho is a perfect summertime treat. Cold and refreshing, this blackberry gazpacho is a fruity variation of the traditional Spanish soup that makes for a stunning appetizer or side dish. Celebrate the bounty of summer, when berries are at their freshest and best, with this blackberry gazpacho recipe, courtesy of Driscoll’s!
Prep time: 5 minute
2 packages (6 oz. each) Driscoll’s organic blackberries
1 cup dry organic red wine, like Cabernet Sauvignon
1/2 cup water
1/3 cup agave
1 tbsp. fresh lemon juice
1 package (6 oz.) Driscoll’s organic raspberries
1 package (6 oz.) Driscoll’s organic blueberries
1/4 cup sour cream
1/4 cup slivered fresh mint
1. Combine wine, 1/2 cup water and sugar in saucepan. Bring to a boil over medium heat. Stir in blackberries, cook 1 minute, remove from heat.
2. Puree blackberry wine mixture in a blender or food processor until smooth. Press through sieve to remove seeds. Stir in lemon juice. Cool completely.
3. Ladle 1/2 cup gazpacho into each of 4 soup plates. Scatter each with 1/4 each of the raspberries and blueberries. If desired, dollop each with 1 tablespoon sour cream and sprinkle 1 tablespoon mint.