While living in the South of France, I came to appreciate the local affinity for cold soup, AKA gazpacho. This aromatic and chilled take on a traditionally hot dish immediately warmed my heart. Its simplicity, freshness and ability to quench my thirst in the summer heat made it all the more appealing. Gazpacho is endlessly verstaile, as it can be made with any fruit or vegetable. I’ve had peaches and cream gazpacho, cucumber and mint gazpacho and even raspberry-tomato gazpacho — all fantastic.
For me, gazpacho is a great representation of what a harmony between fresh produce looks like. So whether you’re hot or cold when it comes to soup, there’s no question this blueberry and grape gazpacho will awaken your taste buds.
ingredients
Gazpacho
Garnish
directions
In a small pan, toast pine nuts for 1-2 minutes until golden.
On a cutting board, roughly chop green pepper.
In the same pan, toast pieces of baguette with olive oil for 3-5 minutes or until golden.
Into a blender or in a cylinder container, add green pepper, blueberries, grapes, parsley, basil, heavy cream, crème fraiche, vinegar and salt. Blend or use an immersion blender to blend ingredients until just combined.
Aadd pine nuts and baguette pieces, blend until smooth consistency is reached. Store in the refrigerator for minimum of 4 hours or overnight.
Serve in a soup bowl or in a small glass. Garnish with drizzles of olive oil and goat cheese.
