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Berry Gazpacho

Source of Recipe

From "Southern Living Recipe Revival"


Recipe Introduction

"Fruit gazpacho wasn't trending below the Mason-Dixon Line 20 years ago. In fact, it wasn't even mentioned in the article when this recipe was first published. There's something remarkably versatile and very Southern (in a candy-sweet congealed salad sort of way) about a chilled soup that can make the leap from luncheon starter to light summer dessert simply by adding a scoop of sherbet."

List of Ingredients

â—¦ 1 (750-ml) bottle Riesling wine
â—¦ 1 vanilla bean, split
â—¦ 1 (1-ounce) package fresh mint
â—¦ 1 (10-ounce) package frozen strawberries, thawed
â—¦ ½ cup water
â—¦ 2 cups fresh raspberries
â—¦ 2 cups fresh blackberries
â—¦ 2 cups fresh blueberries
â—¦ â…“ cup honey
â—¦ 2 tablespoons lemon juice
â—¦ Raspberry sorbet
â—¦ Garnishes: fresh mint sprigs


Recipe

Bring first three ingredients to a boil in a large saucepan over medium-high; boil until reduced to 1 ½ cups (about 15 minutes). Cover and chill 2 to 24 hours.

Pour the wine mixture through a wire-mesh strainer into a large bowl; discard solids.

Process the strawberries and ½ cup water in a blender until smooth; pour through a strainer into the bowl with wine mixture; discard solids. Stir in the raspberries and next four ingredients; chill 30 minutes to 1 hour. Serve with raspberry sorbet.

Serves 6