Blueberry Raspberry Gazpacho with Mint Recipe

Blueberry Raspberry Gazpacho with Mint Recipe

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



  • cupsblueberries
  • cupsraspberries
  • 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


  1. Combine the berries with the sugar, orange, lemon and lime juice and the lemon zest in a medium heatproof bowl.

  2. Cover tightly with plastic wrap.

  3. Place the covered bowl over a large saucepan of simmering water; cook on Low for 10 minutes.

  4. Set aside until it cools.

  5. Refrigerate for about 4 hours until cold.

  6. Divide fruit and its liquid among 4 bowls; garnish with fresh mint and top each bowl with a ¼ cup scoop of frozen yogurt.

  7. Serve and enjoy.


  • 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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