Raspberry-Blueberry Gazpacho with Fresh Mint

 

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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. Raspberry-Blueberry Gazpacho with Fresh Mint. Common in Europe and usually eaten for dessert, a kissel is similar to a fruity gazpacho.

With an abundance of vitamin C and 6 grams of fiber, this gazpacho from Skinnytaste is surprisingly low-calorie at just 114 calories a serving. Directions: 1. Combine the berries with the sugar, orange, lemon and lime juice and the lemon zest in a medium heatproof bowl. 2. Place blueberry mixture in a food processor; process until almost smooth. Strain; discard solids.

Chill 2 hours. Step 2. Stir in rind, juice, and salt. Ladle about 1/2 cup into each of 5 chilled bowls; garnish with mint and additional lemon rind, if desired. Place blueberry mixture in a food processor blending until smooth.

Mix in vanilla yogurt and chill in the fridge for 2 hours. 3) Stir in salt and remaining lemon rind and juice just before serving. Garnish with mint, vanilla yogurt, and/or lemon rind.

Raspberry Blueberry Gazpacho with Fresh Mint 4 4 4 SP 139 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. Prepare the topping mixture by finely dicing 1/3 of one cucumber (also remove the seeds) and half of the red onion. Mix together with the chopped chives and set aside. Roughly chop the remaining cucumbers, red onion, garlic, and place into a bowl together with the arugula and mint.

Add the lemon juice and drizzle with olive oil. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershir. DO AHEAD: Berry gazpacho can be made 1 day ahead. Keep chilled.

Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream. 1 C fresh cilantro or basil leaves, or combo: 2 Tbsp pine nuts or cashews, optional: 4 Tbsp fresh parsley, optional* 2 Tbsp extra virgin olive oil (EVOO) 2 Tbsp fresh mint, optional* 1-2 C onion, cut into 2-inch pieces: 4 cups shredded greens such as lettuce, spinac.

List of related literature:

When you become used to making gazpacho, experiment with the proportions to see if you come up with a gazpacho you like even better than this one.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Make the raspberry sauce: Place the raspberries, ½ cup of the water, and the sweetener in a small saucepan.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

Combine ½ cup raspberries, ½ cup blueberries, 1 teaspoon lemon juice and 1 teaspoon chopped mint in a small bowl and gently mix with a spoon.

“Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs” by Food Network Magazine, Maile Carpenter
from Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs
by Food Network Magazine, Maile Carpenter
Hearst Home Books, 2020

Transfer mixture to medium bowl and stir in 2 tablespoons orange juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons minced fresh mint, and 1 teaspoon white wine vinegar.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add parsley and mint, pulsing to combine.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Add the parsley and mint.

“The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Françoise Sabban, Silvano Serventi, Edward Schneider
from The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, et. al.
University of Chicago Press, 2000

Or try using fresh mint and oregano instead of the basil and thyme.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Reserve part to color the mixture, and also add a little finely cut parsley, marjoram, and mint.

“Daily Life in Renaissance Italy” by Elizabeth Storr Cohen, Thomas Vance Cohen
from Daily Life in Renaissance Italy
by Elizabeth Storr Cohen, Thomas Vance Cohen
Greenwood Press, 2001

Combine the raspberries and sweetener in a small saucepan and cook over medium heat for 5 minutes, or until bubbling.

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
by Mellissa Sevigny
Victory Belt Publishing, 2018

Feel free to adjust the mint to suit your tastes (I like it nice and minty), and to use any variety of leafy green.

“Crazy Sexy Juice: 100+ Simple Juice, Smoothie & Nut Milk Recipes to Supercharge Your Health” by Kris Carr
from Crazy Sexy Juice: 100+ Simple Juice, Smoothie & Nut Milk Recipes to Supercharge Your Health
by Kris Carr
Hay House, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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9 comments

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  • A stickler for pronouncing things correctly? And you said ” Ek-spresso” in the same breath! ” AnywayI hope that was just a joke. And I would love to know how long this keeps in the fridge

  • I’d love to see a fra diavolo (tomato based) recipe…a local Italian restaurant near where I lived while still in the US was Donato’s in Alpine, CA, and they had a rigatoni fra diavolo that was amazing. Sausage, olives, a spicy garlic tomato and cream sauce that was absolutely the best.

  • You know that, since I’m not a native English speaker, I get kinda confused sometimes… �� tricky pronunciation…�� I’ve started doubting myself…

  • Fruit and Creme have always been very good friends, they have other friends that come to visit, Cookie, to fool around and, Cake and Custard, they can be Trifle-ing……..you will always find Berrys and Creme at the finest events society has to offer…..Wimbledon….
    yes, Fruit and Creme are very good friends….Dreamsicle anyone?……

  • I’m thinking of making this sauce as a companion for chocolate mousse. Thinking of making it a Raspberry sauce caviar. Any opinions?

  • Ty that was very quick in yet decadent looking! But I am making some crème brûlée and I wanna plant some raspberry sauce to dip the crème brûlée in so I want to have it abit thicker how would I do that? Tysm!!

  • Chef John, I can’t find your blog! I work as chef In Ohio, & have used many of your recipes for my wine tastings, but usually have to guess about amounts. Would love to find the blog. I rather suck at technology, but my email is [email protected] gmail.com. Thanks for all the great stuff.

  • If i want this delicious perfect sauce just a bit thicker so it holds it shape on say a cheesecake, what should i use? I cant use gelatine for my guests, but maybe agar agar?

  • If you want it thick with out water first allow the sugar to melt in the pan then add the raspberries with Lemmon or orange juice, add a shot of dessert port wine or dry sherry and cook until the alcohol burns out some.