A quick trip through the blender serves to mingle a riot of fresh flavours, which is why the cold soup known as gazpacho is always a delicious way to beat the heat. This riff on the Spanish soup includes raspberries for a touch of sweetness, while the chunky topping adds contrasting texture.
Tip
Slowly pouring the oil into the soup at the end allows for better emulsion for a more luscious mouth feel.
Raspberry Gazpacho
Ingredients
- 4 medium-sized tomatoes, chopped
- 2 cups (500 mL) raspberries, divided
- 2 whole roasted red peppers
- 1 English cucumber, peeled, seeds removed, and chopped, divided
- 1/3 cup (80 mL) fresh basil
- 2 green onions, white parts only, chopped
- 1 garlic clove, chopped
- 2 Tbsp (30 mL) red wine vinegar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) cayenne pepper
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 yellow bell pepper, diced
- 1 avocado, cubed
- 1/3 cup (80 mL) chopped fresh mint
Nutrition
Per serving:
- calories223
- protein4g
- fat15g
- saturated fat2g
- trans fat0g
- carbohydrates22g
- sugars8g
- fibre10g
- sodium404mg
Directions
01
In blender container, place 1/2 cup (125 mL) water, tomatoes, 1 1/2 cups (350 mL) raspberries, roasted red peppers, 1/2 chopped English cucumber, basil, onions, garlic, red wine vinegar, salt, black pepper, and cayenne. Blend until just slightly chunky. With machine running on low speed, slowly drizzle in olive oil through the top feed tube. Place soup in container and chill for at least 2 hours.
02
In bowl, stir together remaining raspberries, remaining cucumber, yellow bell pepper, avocado, and mint.
03
To serve, place soup in bowls and top with chopped vegetable mixture and a drizzle of olive oil.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
