This twist on gazpacho is an unexpected first course, a new idea for brunch, or a great summer dessert. It is interesting enough just topped with grated lemon zest and snippets of fresh mint, or it can be topped with flake salt or finely diced honeydew and cantaloupe for drama and texture. Diced strawberries and a dollop of Greek yogurt would also be nice.
1 pound dark purple seedless grapes
12 ounces fresh blueberries
1/2 cup white grape juice
2 tablespoons honey
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Small fresh mint leaves (optional)
How to Make It
Remove stems from fruit. Rinse and pat dry with paper towels. Place fruit in a 4-quart saucepan over medium-high heat. Add grape juice and honey; bring to a boil. Reduce heat to medium; simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Place blueberry mixture in a food processor; process until almost smooth. Strain; discard solids. Chill 2 hours.
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.