Raspberry-Blueberry Gazpacho with Fresh Mint

Common in Europe and usually eaten for dessert, a kissel is similar to a fruity gazpacho. With an abundance of vitamin C and 6 grams of fiber, this gazpacho from Skinnytaste is surprisingly low-calorie at just 114 calories a serving. Garnish with mint or basil and add a scoop of frozen yogurt to balance the tartness of the berries. Tip: Make the soup the night before and keep it chilled until serving time.


  • 1 1/2 cups (360 ml) blueberries (or cranberries, if preferred)
  • 1 1/2 cups (360 ml) raspberries
  • 2 tablespoons (30 ml) raw sugar or sweetener of your choice
  • 1 tablespoon (15 ml) fresh-squeezed orange juice
  • 1 teaspoon (5 ml) lemon juice
  • 1 teaspoon (5 ml) lime juice
  • 1 teaspoon (5 ml) lemon zest
  • Fresh mint leaves for garnish
  • 1 cup (240 ml) fat-free vanilla frozen yogurt


Combine the berries, lemon zest,  sugar, orange, lemon and lime juices in a medium, heatproof bowl. Cover tightly with plastic wrap.

Place the covered bowl over a large saucepan of simmering water; cook on low for 10 minutes. Set aside until cool. Refrigerate until cold, about 4 hours.

Divide fruit and liquid among 4 bowls; garnish with fresh mint and top each bowl with a 1/4-cup scoop of frozen yogurt.


Serves: 4 |  Serving Size: 1/4 gazpacho recipe with 1/4 cup fro-yo

Per serving: Calories: 114; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 12mg; Carbohydrate: 25g; Dietary Fiber: 6g; Sugar: 15g; Protein: 2g