This recipe is from the July 2012 bon appetit magazine and sure to be a grand choice when highlighting the amazing berries that grow in the Pacific Northwest. The plan was to invite D and B over for dinner (the first couple we met here and befriended). Outside on the deck we started with sqush blossoms stuffed with goat cheese and chives, then breaded and fried, grilled halibut with tomato salsa, whole wheat couscous with parsley and salad from the garden.The grand finale was the mixed berry gazpacho. We topped this dish with a Umpqua Dairy vanilla bean ice cream which is very regional. Delish!
3 cups of mixed berries (about 1 pound)
2 Tbsp. sugar
1 Tbsp. fresh orange juice
1 tsp finely grated lemon zest
1 tsp fresh lemon juice
1 tsp fresh lime juice
1 sprig basil, torn into pieces, plus small leaves for garnish
Extra virgin olive oil for drizzling
Vanilla ice cream
Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.
Let cool for 15 minutes. Chill until cold, about 4 hours. Can be made 1 day ahead. Keep chilled.
Divide fruit and juices among bowls. Drizzle with oil, garnish with basil leaves. (They also used freshly cracked black pepper). Top with a scoop of vanilla ice cream.