Light and delicate - and simple to make. Next time I am going to try one of the suggestions for increasing the "drama and texture."
"Royal Blueberry" Gazpacho with Lemon and Mint
SingingGourmand Posted: 05/27/13
detailaddict Posted: 08/18/12
Yum. I had some muscadines and scuppernogs to use up, so I substituted these for cultivated grapes, 1 1/2 pounds to 8 oz. blueberries as this was what I had on-hand. I seeded the grapes first and cooked them with the skins (sans the white grape juice as they seemed plenty juicy) for 15-20 minutes before adding the blueberries and the other ingredients. The aroma is wonderful - very "grape-y", and the flavors blend very well, although the blueberry flavor is likely a bit muted. I did end up with 2 1/2 cups, i.e., 5 servings, likely due to the extra grapes. This will be good as a side for lunch or a light supper, and I would make this again.
jupett Posted: 07/27/12
So easy and so delicious! The recipe suggests this will make 5 servings, but they will be small. Next time I'm going to double the recipe (or triple it!) because this is yummy!