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Summer Fruit Gazpacho (dessert)
Sophie Van Tiggelen http://autoimmunewellness.com/summer-fruit-gazpacho/
Susan brought this refreshing summer dessert to the Summer 2017 potluck in Portland, OR.
For the gazpacho:
½ medium watermelon (approx. 10 inches across)
910 g2 lbs strawberries
For the raspberry sauce:
170 g6 oz raspberries
15 ml1 tbsp lemon juice
Zest of 1 organic lemon
59 ml4 tbsp full fat coconut milk (from a can)
Mint leaves and some coconut milk for garnish
Scoop out all the pulp from the watermelon with a spoon and place in a large pot. Keep the skin of the watermelon and save in the refrigerator for later.
Stem and quarter the strawberries. Add to the watermelon.
With a hand-held mixer, mix the watermelon and strawberries until you obtain a smooth cream. Set aside.
In a small bowl, mash the raspberries with a fork.
Add the lemon juice, lemon zest, and coconut milk. Mix well.
How to serve? This gazpacho is best served chilled. If you prepare in advance, keep the soup and raspberry sauce in the refrigerator until it is time to serve. For a pretty presentation, you may serve the gazpacho in the skin of the watermelon! For each person, pour 2 ladles of gazpacho in a soup dish, drop a portion of raspberry sauce in the middle, and decorate with a few mint leaves and a drizzle of coconut milk.
Susan substituted blackberries for the raspberries in the original recipe.
The original recipe did not call for sugar, but she added some.