How To Make Blueberry Raspberry Gazpacho with Mint
A Spanish classic turned into dessert, this raspberry gazpacho soup is borderline sour with a hint of sweetness from frozen yogurt, blueberries, and mint.
Preparation: 10 minutes
Cooking: 10 minutes
Chill Time: 4 hours
Total: 4 hours 20 minutes
Serves:
Ingredients
- 1½cupsblueberries
- 1½cupsraspberries
- 2tbspraw sugar,or sweetener of choice
- 1tbspfresh orange juice
- 1tsplemon juice
- 1tsplime juice
- 1tsplemon zest
- fresh mint leaves,for garnish
- 4scoopsfat free vanilla frozen yogurt
Instructions
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Combine the berries with the sugar, orange, lemon and lime juice and the lemon zest in a medium heatproof bowl.
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Cover tightly with plastic wrap.
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Place the covered bowl over a large saucepan of simmering water; cook on Low for 10 minutes.
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Set aside until it cools.
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Refrigerate for about 4 hours until cold.
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Divide fruit and its liquid among 4 bowls; garnish with fresh mint and top each bowl with a ¼ cup scoop of frozen yogurt.
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Serve and enjoy.
Nutrition
- Calories: 103.44kcal
- Fat: 1.29g
- Saturated Fat: 0.54g
- Monounsaturated Fat: 0.27g
- Polyunsaturated Fat: 0.28g
- Carbohydrates: 23.44g
- Fiber: 4.40g
- Sugar: 16.76g
- Protein: 1.68g
- Cholesterol: 2.87mg
- Sodium: 16.29mg
- Calcium: 42.04mg
- Potassium: 164.19mg
- Iron: 0.62mg
- Vitamin A: 13.83µg
- Vitamin C: 21.08mg
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