It is rare that I share recipes on my Paris blog and ... yes, I do have a separate Expat with Kids recipe blog just in case you were wondering... but during my last visit to Madrid I discovered a raspberry gazpacho so delicious that I decided to recreate it for last night's dinner guests. It passed the test with our Spanish-French-German-Italian-American crowd so I figure it is good enough to blog about!
Silky, refreshing with just a hint of spice this Mediterranean soup is perfect for summer entertaining. Fresh, textured, light, and so delicious, the frozen raspberries are the hero of this dish, providing a bit of sweetness and tartness that balances perfectly with the tomatoes, cucumbers and peppers.
Add a little Mediterranean touch to your family menu this week and don't tell anyone it is the fastest, easiest meal to serve... just through all the ingredients in a blender et voilà!
1 1/2 cup frozen raspberries, plus some fresh ones for garnish
3 large, ripe tomatoes, chopped
1 cup chopped red bell pepper, plus more for garnish
1/4 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
3/4 teaspoon salt
1/2 teaspoon freshly cracked pepper
1 tablespoon of brown sugar (optional)
1.) Put the frozen raspberries, tomatoes, bell pepper, onion, garlic, cucumber, vinegar, olive oil, salt and pepper in a blender. Process until smooth, adding up to 1/3 cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
2.) Taste and adjust the seasoning as needed. Refrigerate for up to a few hours before serving for best flavor.
3.) To serve, toss the bread crumbs, a few fresh 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.