Raspberry Gazpacho is one of the more popular recipes in Myhrvold’s
Modernist Cuisine at Home.
This version is adopted from the book, which in turn comes from
a fruit gazpacho by Chef David Kinch of Los Gatos, California.
Fresh raspberries are pricey even in season, so frozen raspberries
are OK, but buy sugarless if you can find them. This is an easy
to make spicy raspberry soup.
Yield: about 2 cups or about 8 mini-soup servings
3 C Raspberries (or frozen with juice, buy the sugarless variety)
½ C Cucumber, peeled, seeded and chopped
½ C Piquant peppers drained, Peppadews are best (see below),
or other canned
3 medium shallots, diced
2 T EVOO, your best quality, light
2 t White wine vinegar
3 t Balsamic vinegar
1 Garlic clove, pureed
S/P to taste
Lime juice to taste
½ t Cayenne to taste
1. In your blender bowl, combine all the ingredients and puree
well until smooth
2. Taste for salt and pepper. Add a little lime juice if it is
too sweet
3. Gazpachos should have a bite to them. If the piquant peppers
are not mildly hot like Peppadews, blend in a dusting of cayenne
4. Chill and serve as a mini-soup or soup shot of about 3 ounces
5. Garnish with cilantro and/or a few fresh raspberries
