Royal Blueberry" Gazpacho with Lemon and Mint

Vegetarian
Gluten Free
Dairy Free
Health score
4%
Royal Blueberry" Gazpacho with Lemon and Mint
157 min.
5
144kcal

Suggestions


Discover the refreshing taste of summer with our delightful "Royal Blueberry Gazpacho with Lemon and Mint." This vibrant, chilled soup is perfect for those warm afternoons when you crave something light yet satisfying. Combining the luscious sweetness of fresh blueberries and dark purple seedless grapes, this gazpacho is not only a feast for the taste buds but also a stunning visual treat, making it an impressive side dish for any gathering.

The infusion of zesty lemon juice and fragrant mint elevates this dish, adding a refreshing brightness that complements the rich flavors of the fruit. It is perfect for vegetarians, and with a gluten-free and dairy-free profile, it caters to a variety of dietary preferences without compromising on taste. Each serving contains just 144 calories, allowing you to indulge healthily while refreshing your palate.

Preparing this gazpacho is not only straightforward but also a fun culinary adventure. With a little time and a few simple steps, you'll transform fresh ingredients into a stunning dish that showcases the best of what summer has to offer. Whether you're hosting a backyard barbecue, a picnic, or simply enjoying a quiet evening at home, this gazpacho will certainly impress your guests and elevate your dining experience. Serve it chilled, garnished with fresh mint leaves and zest, and watch everyone relish each vibrant spoonful!

Ingredients

  • 12 ounces blueberries fresh
  • pound grapes dark seedless
  • tablespoons honey 
  • tablespoons juice of lemon fresh
  • teaspoons lemon zest grated
  • 0.3 teaspoon salt 
  • 0.5 cup grape juice white

Equipment

  • food processor
  • bowl
  • paper towels
  • sauce pan
  • ladle

Directions

  1. Remove stems from fruit. Rinse and pat dry with paper towels.
  2. Place fruit in a 4-quart saucepan over medium-high heat.
  3. Add grape juice and honey; bring to a boil. Reduce heat to medium; simmer 15 minutes, stirring occasionally.
  4. Remove from heat; let stand 10 minutes.
  5. Place blueberry mixture in a food processor; process until almost smooth. Strain; discard solids. Chill 2 hours.
  6. Stir in rind, juice, and salt. Ladle about 1/2 cup into each of 5 chilled bowls; garnish with mint and additional lemon rind, if desired.

Nutrition Facts

Calories144kcal
Protein3.29%
Fat2.37%
Carbs94.34%

Properties

Glycemic Index
27.65
Glycemic Load
14.08
Inflammation Score
0
Nutrition Score
5.6069564599058%

Flavonoids

Cyanidin
5.98mg
Petunidin
21.71mg
Delphinidin
24.59mg
Malvidin
48.81mg
Pelargonidin
0.01mg
Peonidin
14.07mg
Catechin
3.81mg
Epigallocatechin
0.45mg
Epicatechin
0.56mg
Eriodictyol
0.29mg
Hesperetin
0.87mg
Naringenin
0.08mg
Luteolin
0.14mg
Kaempferol
1.13mg
Myricetin
1.06mg
Quercetin
5.42mg
Gallocatechin
0.08mg

Nutrients percent of daily need

Calories:143.79kcal
7.19%
Fat:0.42g
0.65%
Saturated Fat:0.08g
0.48%
Carbohydrates:37.49g
12.5%
Net Carbohydrates:34.87g
12.68%
Sugar:31.51g
35.01%
Cholesterol:0mg
0%
Sodium:120.48mg
5.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.31g
2.62%
Vitamin K:26.48µg
25.22%
Manganese:0.36mg
18.06%
Vitamin C:12.92mg
15.67%
Fiber:2.62g
10.48%
Copper:0.16mg
8.17%
Potassium:263.83mg
7.54%
Vitamin B6:0.13mg
6.38%
Vitamin B1:0.09mg
6.27%
Vitamin B2:0.1mg
5.88%
Vitamin E:0.57mg
3.81%
Iron:0.63mg
3.49%
Magnesium:13.61mg
3.4%
Phosphorus:30.76mg
3.08%
Vitamin B3:0.51mg
2.54%
Vitamin A:99.4IU
1.99%
Folate:7.37µg
1.84%
Calcium:17.95mg
1.79%
Vitamin B5:0.16mg
1.58%
Zinc:0.21mg
1.43%
Source:My Recipes