Mixed Berry Gazpacho with Basil

By danyell923

Recipes & Menus | recipes

Mixed Berry Gazpacho with Basil
Michael Laiskonis uses a little sugar and the gentle heat of a double boiler to draw out the berries' juices without cooking them, yielding a vibrant sweet soup.

4 servings

Recipe by Michael Laiskonis

Photograph by Ditte Isager

July 2012

Ingredients

• 3 cups mixed berries (about 1 lb.); if using strawberries, cut into 1/2" pieces
• 2 tablespoons sugar
• 1 tablespoon fresh orange juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon fresh lime juice
• 1 sprig basil, torn into pieces, plus small leaves for garnish
• Extra-virgin olive oil (for drizzling)
• Freshly ground black pepper
• Vanilla ice cream

Preparation

Step 1

Preparation

Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.

Let cool for 15 minutes. Chill until cold, about 4 hours. DO AHEAD: Berry gazpacho can be made 1 day ahead. Keep chilled.

Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream.

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