Raspberry Gazpacho

submitted by: Alex Caspero, MA, RD, CLT, RYT of Delish Knowledge

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

Print Recipe

Submit a Recipe

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.

Appetizers