Raspberry-Blueberry Gazpacho With Fresh Mint

Common in Europe and usually eaten for dessert, a kissel is similar to a fruity gazpacho. With an abundance of vitamin C and 6 grams of fiber, this gazpacho from Skinnytaste is surprisingly low-calorie at just 114 calories a serving. Garnish with mint or basil and add a scoop of frozen yogurt to balance the tartness of the berries. Tip: Make the soup the night before and keep it chilled until serving time.



Ingredients for servings

    Raspberry-Blueberry Gazpacho with Fresh Mint

  • 1.5 cup blueberries or cranberries, if preferred

  • 1.5 cup raspberries

  • 2 tablespoon raw sugar or sweetener of your choice

  • 2 tablespoon fresh-squeezed orange juice

  • 1 teaspoon lemon juice

  • 1 teaspoon lime juice

  • 1 teaspoon lemon zest

  • Fresh mint leaves for garnish

  • 1 cup fat-free vanilla frozen yogurt

Directions

  • Combine the berries, lemon zest, sugar, orange, lemon and lime juices in a medium, heatproof bowl. Cover tightly with plastic wrap.

  • Place the covered bowl over a large saucepan of simmering water; cook on low for 10 minutes. Set aside until cool. Refrigerate until cold, about 4 hours.

  • Divide fruit and liquid among 4 bowls; garnish with fresh mint and top each bowl with a 1/4-cup scoop of frozen yogurt.

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