Food Eyeswoon Kitchen:

Star-Spangled Berry Gazpacho

Photography by Alpha Smoot & Athena Calderone

There sure is a lot to love about summer – apart from the swoony warm weather, long bike rides with the fam, refreshing dips in the ocean and overall elevated mood that washes over us all – there is the bounty offered at the local farm stands with an abundance of summer berries. I can’t get enough of raspberries, blackberries and blueberries in early July and they ultimately end up in just about every salad, morning snack and dessert I create!


These summer stars offer a sweet & swoony patriotic flair

Indeed they are ridiculously sweet, all on their own – lush and bursting with flavor, but for a special summer celebration like the July 4th holiday berries also offer a patriotic flare! One of my favorite ways to adorn these July jewels is to create a swoony berry gazpacho mingled with fragrant basil and a dollop of coconut ice cream. Super fresh tasting and incredibly easy to prepare in advance, making it the ideal treat for guests! And lets not forget absolutely stunning visually – swoon and swoon!

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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