Blueberry Gazpacho with Lemon and Mint

Blueberry Gazpacho with Lemon and Mint

Like a day at the spa, this refreshing fruit soup is best served cold. With a twist of lemon. And a spoonful of vanilla yogurt. Yum!


This refreshing recipe for Blueberry Gazpacho with Lemon and Mint was featured in Cooking Light Magazine – July 2012


With a full stock of fresh (or frozen) blueberries in my fridge practically year round (a perk of living in California), they have become a staple in my diet.

And really, who could blame me? This sweet little blue fruit is good in yogurt, chicken salad, and well, blended into a cold gazpacho. Thanks to the brilliant minds at Cooking Light, I’ve become quite a fan.

Blueberry Gazpacho | Must Eat Lunch

Blueberries -check. Lemons -check. Honey -check. Black grapes -check. Mint -check. (All signs point to yummyness here, friends)

Blueberry Gazpacho | Must Eat Lunch

The combination of clean ingredients remind me of something you’d be served at an post spa with your girlfriends. Bright, sweet flavors with a hint of sweetness from the honey. It’s pretty much a perfect little cup of freshness that might just make you feel like you came from the spa and are ready to rock that afternoon meeting.

BlueberryGazpacho_SingleServe

This recipe would be perfect for a ladies brunch or on those hot, sticky summer days when you could eat an entire freezer full of Ben & Jerry’s before leaving the local corner store. Save yourself the guilt, and eat this instead. Just as refreshing and full of healthy, cold fruit.

Blueberry Gazpacho | Must Eat Lunch


Blueberry Gazpacho with Lemon and Mint | Serves 4

Recipe adaptation inspired by Blueberry Gazpacho with Lemon and Mint from Cooking Light – July 2012

Ingredients

1 pound dark purple seedless grapes
12 ounces fresh blueberries
1/2 cup water
2 tablespoons honey
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 cup vanilla honey Greek yogurt
Garnish ideas: Fresh mint leaves, lemon rind, and vanilla yogurt

1) Pluck grapes from stems; remove any stubborn stems from blueberries. Rinse and drain well. Place fruit in a 3-quart saucepan over medium-high heat. Add water, honey and 1 teaspoon lemon rind; bring to a slow boil. Reduce heat to medium; simmer 15 minutes, stirring occasionally.

2) Remove from heat; add three mint stems (10-15 leaves) let steep 10 minutes; remove stems and leaves. Place blueberry mixture in a food processor blending until smooth. Mix in vanilla yogurt and chill in the fridge for 2 hours.

3) Stir in salt and remaining lemon rind and juice just before serving. Garnish with mint, vanilla yogurt, and/or lemon rind.


Note: You could use frozen blueberries if there aren’t any good looking fresh ones at the market.

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