Mixed Berry Gazpacho with Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Michael Laiskonis uses a little sugar and the gentle heat of a double boiler to draw out the berries' juices without cooking them, yielding a vibrant sweet soup. Ingredients:
3 cups mixed berries (about 1 pound); if using strawberries, cut into 1/2 pieces |
2 tablespoons sugar |
1 tablespoon fresh orange juice |
1 teaspoon finely grated lemon zest |
1 teaspoon fresh lemon juice |
1 teaspoon fresh lime juice |
1 sprig basil, torn into pieces, plus small leaves for garnish |
extra-virgin olive oil (for drizzling) |
freshly ground black pepper |
vanilla ice cream |
Directions:
1. Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.
2. Let cool for 15 minutes. Chill until cold, about 4 hours. DO AHEAD: Berry gazpacho can be made 1 day ahead. Keep chilled.
3. Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream.
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