"Royal Blueberry" Gazpacho with Lemon and Mint

Photo: Johnny Autry; Styling: Mary Clayton Carl

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.

Yield: Serves 5
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Total: 2 Hours, 37 Minutes

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.3g
  • Carbohydrate: 37.2g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 124mg
  • Calcium: 18mg

Ingredients

  • 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)

Preparation

  1. 1. 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.
  2. 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.
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