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.
Blueberries -check. Lemons -check. Honey -check. Black grapes -check. Mint -check. (All signs point to yummyness here, friends)
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.
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 with Lemon and Mint | Serves 4
Recipe adaptation inspired by Blueberry Gazpacho with Lemon and Mint from Cooking Light – July 2012
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.