Raspberry-Acai Gazpacho

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.