Berry Berry Gazpacho

A colorful mix of berries and juice in a refreshing summer soup.

Ingredients:

• 1 pint berries, washed and stemmed (strawberries, raspberries, blueberries, boysenberries, blackberries, or gooseberries, and/or any combination of berries to equal 1 pint)
• 1/4 cup water
• 1/4 cup dry white wine
• 1/2 cup sugar
• 2 tsp fresh lemon juice
• 1 Tbsp cornstarch blended with 2 Tbsp cold water
• Optional Toppings:
• whipped heavy cream, sorbet, sour cream, buttermilk or lemon yogurt

Directions:

Simmer berries in water in a covered saucepan 10 minutes until mushy. Put berries through a food mill or blend at low speed. Press through a sieve. Return puree to pan, add remaining ingredients and heat to a boil, stirring constantly. Taste for sugar and add, if needed. Serve hot or cold, toppings optional.

Number of Servings: 4

Notes from the Cook: A wonderful refresher especially for people who live in parts of the country where fresh fruit is readily available most of the year. I live in Maine, so, this is only a summer treat in New England, due to the short growing season.