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Blackberry Gazpacho

  • Prep Time
    Prep Time: 5 minutes
  • Cook Time
    Cook Time: 0 minutes
  • Serves
    Serves: 4
  • 2 Packages (6 ounces) Driscoll's Blackberries
  • 1 Cup dry red wine (Cabernet Sauvignon or Pinot Noir)
  • 1/4 Cup sugar
  • 4 Teaspoons fresh lemon juice, or to taste
  • 1/4 Cup sour cream or plain yogurt
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Package (6 ounes) Driscoll's Blueberries
  • Salt and fresh ground pepper
  • Fresh mint for garnish
  • 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.
Calories 171
Total Fat 3.68 g
Saturated Fat 1.68 g
Cholesterol 7.48 mg
Sodium 57 mg
Total Carbohydrates 32.94 g
Dietary Fiber 8.32 g
Protein 2.34 g

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