Berry Cherry Gazpacho.
Cherry Berry Gazpacho with Honeyed Mascarpone
adapted from Cooking Light July 2012
For the soup
1 pound purple seedless grapes
1 pound sweet cherries, pitted and stems removed
8 ounces fresh blueberries
1/2 cup apple juice
2 tbsp. honey
2 tsp. lemon rind, grated
2 tbsp. lemon juice
1/4 tsp. salt
fresh mint leaves to garnish
For the Mascarpone
1/4 cup mascarpone cheese, at room temperature
1 tbsp. honey
1. Remove stems from fruit, wash, and pat dry. Put grapes, cherries, and blueberries in a large saucepan over medium-high heat. Add apple juice and honey. Bring to a boil. Reduce heat to medium and simmer for 15 minutes, stirring occasionally. Remove from heat and let stand 10 minutes. Puree with an immersion blender (or process in batches in a food processor or blender) until nearly smooth. Strain, discard solids, and chill at least 2 hours. Stir in the lemon rind, juice, and salt.
2. In a small bowl combine room temperature mascarpone and honey. Mix well.
3. Ladle soup into bowls and top each with a dollop of honeyed mascarpone. Garnish with fresh mint leaves and additional lemon zest.