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
Instructions
- 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.
Nutrition Facts
Makes: 4
| Calories: | 171 |
| Total Fat: | 3.68g |
| Saturated Fat: | 1.68g |
| Cholesterol: | 7.48mg |
Amount Per Serving
| Sodium: | 57mg |
| Total Carbohydrates: | 32.94g |
| Dietary Fiber: | 8.32g |
| Protein: | 2.34g |
Not yet reviewed
Blackberry Gazpacho
quick facts
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 4
Average Rating: Not yet reviewed
Number of Ingredients: 9
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