Blueberry Gazpacho
Perfect for any occasion
(31) ratings
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Recipe Details:
Servings 8
Prep Time: 10 min
Cook Time: 240 min
5 cups blueberries
1 cups blanched almonds
3-1/4 tsp kosher salt
4 Tbs apple cider vinegar
1/2 cup extra virgin olive oil
4-1/2 cups filtered water
Garnish:
12 ea blueberries, halved for garnish
1/2 cup sliced almonds, toasted
Just before serving, stir the soup well. Taste and adjust seasoning with salt, if necessary. Ladle into chilled soup bowls, garnish with the blueberries and toasted almonds.
Note: To toast almonds, preheat oven to 350°F. Spread almonds out on a cookie sheet in a single layer and place in oven until lightly golden, about 8-10 minutes.
Prep Time: 10 min
Cook Time: 240 min
Ingredients
2 medium garlic cloves, coarsely chopped5 cups blueberries
1 cups blanched almonds
3-1/4 tsp kosher salt
4 Tbs apple cider vinegar
1/2 cup extra virgin olive oil
4-1/2 cups filtered water
Garnish:
12 ea blueberries, halved for garnish
1/2 cup sliced almonds, toasted
Directions
In a blender, puree the garlic, blueberries, and almonds until smooth, about 1-2 minutes. Add the salt, vinegar, and olive oil and blend for another minute. Add the water and blend for 1 minute longer, or until smooth. Transfer to a bowl, cover, and refrigerate for at least 4-6 hours, or until well chilled.Just before serving, stir the soup well. Taste and adjust seasoning with salt, if necessary. Ladle into chilled soup bowls, garnish with the blueberries and toasted almonds.
Note: To toast almonds, preheat oven to 350°F. Spread almonds out on a cookie sheet in a single layer and place in oven until lightly golden, about 8-10 minutes.
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Blueberry Gazpacho
(31) ratings
Rate This Recipe:
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