Serves : 4
Preparation time : 15 minutes
Ingredients
- 250 ml (1 cup) frozen raspberries
- 250 ml (1 cup) frozen strawberries
- 250 ml (1 cup) frozen blackberries
- 4 tomatoes
- 1 lemon juice
- 4 basil leaves
- 60 ml (4 tbsp.) maple syrup
- 1 pinch salt
- 60 ml (4 tbsp) vanilla Greek yogurt
- Qs fresh berries
Preparation
- Thaw fruit in a bowl.
- Using the tip of a knife, cut an X on the tomatoes.
- Place tomatoes in a pan of boiling water for 30 seconds.
- In a vat of ice water, plunge tomatoes to cool, then remove skins and seeds.
- Purée raspberries, strawberries, blackberries, lemon juice, tomatoes, basil, maple syrup and salt in a blender or with a stand mixer. Add water to adjust consistency, if necessary.
- Divide the mixture between small plates or serving bowls, top with a spoonful of yogurt and garnish with a few fresh berries.
NB: for an even silkier gazpacho, strain the preparation through a sieve once ready.
