Raspberry-Blueberry Gazpacho with Fresh Mint Recipe
A simple, chilled sweet berry soup topped with fresh berries and mint topped with frozen yogurt. The perfect dessert if you’re having company because you make it ahead and keep it chilled until ready to serve.
I changing it up slightly using raspberries and mint from my garden and some store bought blueberries. It was so easy to make and a perfect light ending to my meal. They topped theirs with olive oil and fresh cracked pepper, but I kept it simple and made it without. A scoop of Stonyfield’s frozen yogurt was the perfect finish to this easy light summer dessert.
Blueberry-Raspberry Gazpacho with Mint
Servings: 4 • Size: 1/4 sauce with 1/4 cup fro-yo • Points +: 4 pts • Smart Points: 4
Calories: 139 • Fat: 0.3 g • Protein: 3 g • Carbs: 32 g • Fiber: 5.4 g • Sugar: 22.8 g
Sodium: 37 mg
1 1/2 cups blueberries
1 1/2 cups raspberries
2 tbsp raw sugar or sweetener of your choice
1 tbsp fresh orange juice
1 tsp lemon juice
1 tsp lime juice
1 tsp lemon zest
fresh mint leaves for garnish
4 scoops (1/4 cup each) fat-free vanilla frozen yogurt
Combine the berries with the sugar, orange, lemon and lime juice and the lemon zest in a medium heatproof bowl. Cover tightly with plastic wrap.
Place the covered bowl over a large saucepan of simmering water; cook on low 10 minutes. Set aside until it cools. Refrigerate until cold, about 4 hours.
Divide fruit and its liquid among 4 bowls; garnish with fresh mint and top each bowl with a 1/4 cup scoop of frozen yogurt.
Keywords: Raspberry-Blueberry Gazpacho with Fresh Mint