Food Eyeswoon Kitchen:

Star-Spangled Berries

By Natalie Goel
Photography by Alpha Smoot

Berries are the fruit we all crave, all summer long. And while we’re sure no one would complain if you tossed them in a bowl and called it a day this 4th of July, we’re sharing an oldie-but-goodie recipe from the EyeSwoon archives to help crank up the swoon factor instead. It’s incredibly easy to prepare — 10 minutes of cooking, 15 minutes of cooling and you’re ready to dig in. With the red-white-and-blue combo of blackberries, raspberries and coconut ice cream, it’s a definite crowd-pleaser and about as festive as it gets!

Berry Coconut Gazpacho With Purple Basil

adapted from bon appétit


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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