Berry Coconut Gazpacho With Purple Basil

Serves 4

• 3 cups mixed berries (about 1 lb) raspberries, blackberries, blueberries
• 2 tablespoons sugar
• 2 tablespoons fresh orange juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon fresh lime juice
• 3 sprigs purple basil, torn into pieces, plus small leaves for garnish
• Extra-virgin olive oil (for drizzling)
• Freshly ground black pepper & Maldon sea salt
• Coconut ice cream

• Combine first 7 ingredients in a medium heatproof bowl; toss to coat. Place over a large saucepan of simmering water; cook for 10 minutes. If using blackberries or blueberries cook separate to not darken the vibrant fuchsia color of sauce.
• Let cool for 15 minutes, then chill until cold. Strain the sauce and set aside. Berries and sauce can be prepared 1 day in advance and kept chilled.
• Divide juice to fill the bottom of individual bowls, place fruit atop. Drizzle with oil, garnish with purple basil leaves and pepper + sea salt, and top with a scoop of coconut ice cream.