A simple, chilled sweet berry soup topped with fresh berries and mint topped with frozen yogurt. The perfect dessert if you’re having company because you make it ahead and keep it chilled until ready to serve.
Raspberry Blueberry Gazpacho with Fresh Mint
Raspberry Blueberry Gazpacho with Fresh MintMore wonderful fruit dessert ideas I love are Czech Crepes with Berries and Cream, Mixed Berry Pie and Mixed Berry Cheesecake.
I get so many magazines delivered to my house yet never seem to find the time to read them. However, I found myself thumbing through last month’s Bon Appétit and came across a Mixed Berry Gazpacho with Basil by Chef Michael Laiskonis and ripped out the page.
I changing it up slightly using raspberries and mint from my garden and some store bought blueberries. It was so easy to make and a perfect light ending to my meal. They topped theirs with olive oil and fresh cracked pepper, but I kept it simple and made it without. A scoop of Stonyfield’s frozen yogurt was the perfect finish to this easy light summer dessert.
And let’s just talk about this spoon for a minute, isn’t it the most darling spoon? If you love supporting local artists on Etsy, you’ll love For Such A Time Designs, she creates fun vintage hand stamped and re-purposed flatware.
Blueberry Raspberry Gazpacho with Mint
Ingredients
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 2 tbsp raw sugar or sweetener of your choice
- 1 tbsp fresh orange juice
- 1 tsp lemon juice
- 1 tsp lime juice
- 1 tsp lemon zest
- fresh mint leaves for garnish
- 4 scoops, 1/4 cup each fat-free vanilla frozen yogurt
Instructions
- Combine the berries with the sugar, orange, lemon and lime juice and the lemon zest in a medium heatproof bowl.
- Cover tightly with plastic wrap.
- Place the covered bowl over a large saucepan of simmering water; cook on low 10 minutes.
- Set aside until it cools.
- Refrigerate until cold, about 4 hours.
- Divide fruit and its liquid among 4 bowls; garnish with fresh mint and top each bowl with a 1/4 cup scoop of frozen yogurt.
Does the PointsPlus value change if you use Stevia rather than raw sugar?
That spoon is hilarious! I must find one – oh the gazpacho looks good too!
This was very good. I used Truvia instead of sugar. I put about 1/2 or so in the blender and then added it added it all together.
That spoon is too cute; love this recipe Gina! Can't wait to see you in 2 weeks. xoxo
I love how beautiful and yummy this looks! Perfect for those last hot days of the year! I am so surprising the hubby with this next weekend!
Yum! Love the spoon!
Haha. That spoon is just awesome. 😉
Made this today, so easy!
Love your recipes and loved the Etsy site! So many cute spoons, forks and butter knives. I think I like the "Served with love" serving spoon best, but they're all so much fun. (I like the coffee spoon, too, but I drink mine black, no sugar.)
This looks wonderful and I love the spoons (fav is: "No Coffee Before Talkie"
No immersion blender, the liquids are drawn out from the double boiler tequnique, the fruit remains whole.
Thanks, Gina! The more I thought about the preparation, the more I suspected that might be the case, but I just whipped up a batch of vegetable gazpacho yesterday, so I had immersion blender on the brain! 🙂
In the picture, it appears that the fruit has been blended (with an immersion blender?) – is that the case? At what stage does that happen? Thanks!
What a lovely idea for a sweet soup- I've never tried soup for dessert but I think I'd better give it a go tonight! The spoons are adorable too!
That looks DELICIOUS! I Love.LOVE.love your spoon I am entering that contest ASAP Love and Shine CourtStar
A fruity soup is a great way to showcase the season's bounty. Love the spoon, it is just adorable!
allow, isn't your post spam?
What a beautiful dish for late summer berries. And I love that spoon!
MMM Sounds so refreshing! I can't wait to give it a try 🙂
http://paulasplate.net
So cool! This sounds awesome!
That is the absolutely coolest spoon ever!!!
Looks yummy!!