Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

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.

Rozanne Gold
Recipe by Cooking Light July 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
12 mins
total:
2 hrs 37 mins
Yield:
Serves 5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

142 calories; fat 0.4g; saturated fat 0.1g; mono fat 0g; poly fat 0.2g; protein 1.3g; carbohydrates 37.2g; fiber 2.7g; cholesterol 0mg; iron 0.6mg; sodium 124mg; calcium 18mg.
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