Berry-Mint Gazpacho 3.000

Deb Lindsey for The Washington Post; ice sculptures by Ice Lab Ice Sculptures

Jul 16, 2014

Fruit that's a bit past its prime is perfect for this cool application.

You’ll need a stick (immersion) blender; alternatively, the strawberry-orange juice mixture can be mashed by hand to a coarse consistency.

Make Ahead: The gazpacho can be refrigerated in an airtight container for 3 to 4 days.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings; makes about 3 1/2 cups

Ingredients
  • 1 pound fresh strawberries, hulled and chopped (2 cups packed)
  • 1 cup fresh orange juice
  • 1 cup fresh blueberries
  • 5 tablespoons agave nectar
  • Pinch sea salt
  • 10 mint leaves, stacked, rolled and cut into thin ribbons
  • Peeled, sliced kiwi, for garnish
  • 4 to 6 tablespoons crème fraîche, for garnish

Directions

Combine half of the chopped strawberries and all of the orange juice in a mixing bowl.

Use the stick blender to form a coarsely blended mixture.

Stir in the remaining chopped strawberries and the blueberries by hand (so they don’t break up), then add the agave nectar, salt and half of the mint, stirring until well incorporated.

Divide among individual dessert bowls. Top each portion with a few slices of kiwi, a dollop of creme fraiche and some of the remaining mint. Serve right away.

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Recipe Source

From freelance writer Visi Tilak, who blogs at www.worldlyvegetarian.com.

Tested by Bonnie S. Benwick.

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