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Blackberry Gazpacho

Fruity red wine often described with hints of blackberry flavors is a perfect blend in this cold soup topped with fresh raspberries and blueberries.

Prep Time: 5 minutes   |    Cook Time: 0 minutes   |    Makes: 4 servings


  • Vegetarian
  • Quick Prep
  • Healthy - Low Sodium
  • Healthy - Low fat
  • Healthy - Low Cholesterol
Ingredients
  • 2 2 2pkg. Volume(6 oz) Driscoll’s Blackberries
  • 1  1  1 cup CUP_USVolumedry red wine (Cabernet Sauvignon or Pinot Noir)
  • 1/4  1/4  1/4cup CUP_USVolumegranulated sugar
  • 4  4  4 tsp. TEASPOON_USVolumefresh lemon juice, or to taste
  • 1  1  1 pinch VolumeSalt and fresh ground pepper
  • 1/4  1/4  1/4cup CUP_USVolumesour cream or plain yogurt
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Raspberries
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Blueberries
  • Fresh mint for garnish
Instructions
  1. Puree blackberries, wine, and sugar in blender or food processor until smooth.  
  2. Press through a strainer to remove the seeds.  
  3. Stir in lemon juice to taste; season lightly with salt and pepper.  
  4. Cover and chill several hours or overnight.  
  5. Ladle gazpacho into chilled soup plates, footed glasses or bowls.  
  6. Drizzle or spoon on sour cream, and scatter with raspberries and blueberries.  
  7. Top each serving with a mint sprig or coarsely chopped mint.  

Nutrition Facts

Amount Per Serving
Calories 171
Total Fat 3.68g
    Saturated Fat 1.68g
Cholesterol 7.48mg
Sodium 57mg
Total Carbohydrates 32.94g
    Dietary Fiber 8.32g
Protein 2.34g