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Raspberry Gazpacho

Two white bowls filled with Raspberry Gazpacho, garnished with raspberries, bread crumbs, bell pepper and cucumber on a marble table.
Two white bowls filled with Raspberry Gazpacho, garnished with raspberries, bread crumbs, bell pepper and cucumber on a marble table.

Raspberry Gazpacho

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This refreshing soup is perfect for summertime entertaining. Make it ahead for an easy appetizer or light meal.
Author Alex Caspero, MA, RD, CLT, RYT of Delish Knowledge

Ingredients

  • 1 cup frozen raspberries plus more for garnish
  • 3 large ripe tomatoes, chopped
  • 1 cup chopped red bell pepper plus more for garnish
  • ¼ cup white onion
  • 2 garlic cloves chopped
  • 1 cup peeled and seeded cucumber plus more for garnish
  • 2 tablespoons sherry vinegar can sub lemon juice
  • 3 tablespoons olive oil plus more for drizzling
  • 2 slices bread toasted and cubed
  • ¾ teaspoon salt
  • ½ teaspoon freshly cracked pepper

Instructions

  • Put the frozen raspberries, tomatoes, bell pepper, onion, garlic, cucumber, vinegar, olive oil, half of the bread cubes, salt and pepper in a blender. Process until smooth, adding up to ⅓ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
  • Taste and adjust the seasoning as needed. Refrigerate for up to a few hours before serving for best flavor.
  • To serve, toss together the remaining bread crumbs, raspberries, chopped bell pepper and cucumber together with a small pinch of salt and pepper. Divide the gazpacho among 4 bowls and garnish with the bread mixture.
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

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