Created By : Leslie Revsin
Ingredients
- 2 Packages (6 ounces) Driscoll's Blackberries
- 1 Cup dry red wine (Cabernet Sauvignon or Pinot Noir)
- 1/4 Cup sugar
- 4 Teaspoons fresh lemon juice, or to taste
- 1/4 Cup sour cream or plain yogurt
- 1 Package (6 ounces) Driscoll's Raspberries
- 1 Package (6 ounes) Driscoll's Blueberries
- Salt and fresh ground pepper
- Fresh mint for garnish
Directions
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Purée blackberries, wine, and sugar in blender or food processor until smooth.
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Press through a strainer to remove the seeds. Discard solids.
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Stir in lemon juice; season lightly with salt and pepper.
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Cover and chill several hours or overnight.
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Ladle gazpacho into chilled soup plates, footed glasses or bowls.
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Drizzle or spoon sour cream on top, and scatter with raspberries and blueberries.
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Garnish each serving with a mint sprig or coarsely chopped mint.
Nutrition
| Calories | 171 | |
|---|---|---|
| Total Fat | 3.68 g | |
| Saturated Fat | 1.68 g | |
| Cholesterol | 7.48 mg | |
| Sodium | 57 mg | |
| Total Carbohydrates | 32.94 g | |
| Dietary Fiber | 8.32 g | |
| Protein | 2.34 g | |