Gazpacho is definitely a summer favorite of mine – light and cooling, it's the perfect introduction to an outdoor meal served on the patio. Traditionally it’s based around mostly tomatoes and bread (of all things!) – but I wanted something more fruity, showcasing fresh raspberries, so I came up with this little ditty! :) I think the contrast of the acidic onions and peppers with the sweet, tangy (sub-acid) raspberries makes for a nice complement.
Raspberry-Acai Gazpacho
1 medium tomato, diced, 1 tbsp. reserved
2 medium bell peppers, diced, 1 tbsp. each reserved (any color except green)
1/2 small sweet onion, diced, 1 tbsp. reserved
1/2-pint raspberries, crushed
1 cup raspberry-acai juice*
1/3 cup orange juice
Juice of 1/2 lime
Blend tomato, peppers, and onion in a food processor until mostly smooth. Mix remaining ingredients and serve garnished with the reserved diced tomato and peppers.
*If you can't find raspberry-acai juice, you can blend up some extra raspberries with 3/4 cup of acai juice, which can be found at health food stores.
Friday, September 5, 2008
Raspberry-Acai Gazpacho
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4 comments:
Now that is gorgeous!
Thanks, Jenn! :)
I'm a huge gazpacho fan, ditto on raspberries. So I think I'm gonna have to give this recipe a whirl. Or should I say "give it a blend".
mmmm that looks delicious! gazpacho is amazing, and that is a wonderful twist! acai is such an "it" fruit right now too-high in antioxidents!
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