Simple Summer Gazpacho with Wild Blueberries

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Serves 4

Simple Summer Gazpacho with Wild Blueberries Picture


1 orange bell pepper, chopped
4 small vine ripened tomatoes

1 large cucumber, chopped

½ cup fresh cilantro, chopped

1 Tbsp white balsamic vinegar

1 cup frozen Wild Blueberries

¼ cup olive oil

½ large shallot, chopped

1 lime, juiced

Salt and pepper, to taste


Chop up your vegetables so they can fit into your blender. Place all ingredients into the blender and blend until desired consistency. If consistency is too thick, add a little water or vegetable/chicken broth. Once entirely blended, pour soup into serving bowls and eat immediately or chill for about 2 hours in the refrigerator. Garnish with sprouts, more frozen Wild Blueberries, cucumber slices, or chopped red onion.

Wild Blue is Good for You!