Blackberry Gazpacho

Prep Time:5 minutes

Cook Time:0 minutes

Servings:4

Description:
Red wine is often described to have hints of blackberry flavors. It is a perfect blend in this cold soup topped with fresh raspberries and blueberries. Serve as a light dessert after a hearty meal.

Ingredients

2 packages (6 ounces) Driscoll's Blackberries
1 cups dry red wine (Cabernet Sauvignon or Pinot Noir)
1/4 cups sugar
4 teaspoons fresh lemon juice, or to taste
Salt and fresh ground pepper
1/4 cups sour cream or plain yogurt
1 package (6 ounces) Driscoll's Raspberries
1 package (6 ounes) Driscoll's Blueberries
Fresh mint for garnish

Directions
Nutrition
Reviews

Purée blackberries, wine, and sugar in blender or food processor until smooth.
Press through a strainer to remove the seeds. Discard solids.
Stir in lemon juice; season lightly with salt and pepper.
Cover and chill several hours or overnight.
Ladle gazpacho into chilled soup plates, footed glasses or bowls.
Drizzle or spoon sour cream on top, and scatter with raspberries and blueberries.
Garnish each serving with a mint sprig or coarsely chopped mint.

Amount Per Serving