Recipes Desserts:

Berry Coconut Gazpacho With Purple Basil

adapted from bon appétit
Berry Coconut Gazpacho With Purple Basil

Ingredients

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

The Prep

  • 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.
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