Sweet and savory meet in this raspberry-nectarine gazpacho. Bell peppers, cucumbers, and tomatoes, also go into the mix.
Serves 8 to 10
4 cups red raspberries
6 nectarines, peeled and diced
1 bunch scallions, thinly sliced
1 yellow bell pepper, seeded and diced small
1 orange bell pepper, seeded and diced small
1 long English cucumber, diced small
2 ripe tomatoes, finely diced
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons raspberry vinegar
6 cups V-8 Splash juice (or any fruity juice blend)
6 cups tomato juice
1 cup fresh bread crumbs
1/2 bunch fresh cilantro, chopped
1/2 teaspoon green Tabasco sauce
Pulp from 1 passion fruit (optional)
Juice of 2 fresh limes
Kosher salt and freshly ground black pepper, to taste
In a very large and deep bowl, combine the raspberries, nectarines, scallions, yellow and orange peppers, cucumber, tomatoes, garlic, olive oil, vinegar V-8 Splash, passion fruit if using, tomato juice, bread crumbs, lime juice, cilantro, Tabasco sauce, salt and pepper, and stir well.
Pour 1 quart of the soup into a blender. Purée until the texture is mostly smooth, but a few chunks remain. Return to the bowl and refrigerate for at least 3 to 4 hours before serving.
For a dramatic presentation, ladle the soup into chilled large red wine goblets. Top with fresh raspberries and a slice or two of freshly cut nectarine.
(Recipe courtesy of chef Marjorie Druker, New England Soup Factory & The Modern Rotisserie)