Chilled Fruit Gazpacho with Frozen Banana Creme
Keith Ann Clotiaux (originally from Fresh & Healthy by Sally James and Victor Chang)
Yield: 8 servings
4 cups grape or apple juice (we used 2 cups of white merlot, 2 cups of Sauterne wine)
2 cups water
1/4 cup superfine sugar
1 cinnamon stick or 3 star anise
Zest of 1/2 lemon
Zest of 1/2 orange
1/2 cup frozen or fresh raspberries or other berries
4 cups chopped seasonal fruit (such as kiwi, pineapple, grapes, strawberries or other berries)
Fresh mint leaves for garnish
Frozen Banana Creme
2 large bananas, peeled and frozen (peel before freezing)
1/2 cup low-fat fruit yogurt
Gazpacho: To make soup, place the juice (or wine), water, sugar, cinnamon and zests in a large stainless steel saucepan. Bring to a boil, lower heat and simmer gently until mixture has reduced by about half or is starting to become syrupy. Strain and allow to cool.
Yield: 8 servings
I remember this recipe because it was such a hit! Cheri, Pam and Mom had come for a visit to California and we wanted to cook a really healthy meal, and found this recipe in a cookbook for treating heart disease. We moved the dining table into the main foyer, opened the front doors and let the cool evening breeze in. The meal was wonderful and this dessert, especially the frozen banana creme was a big hit. Don’t forget to peel the bananas before freezing! (Jan 2003)
4 cups grape or apple juice (we used 2 cups of white merlot, 2 cups of Sauterne wine)
2 cups water
1/4 cup superfine sugar
1 cinnamon stick or 3 star anise
Zest of 1/2 lemon
Zest of 1/2 orange
1/2 cup frozen or fresh raspberries or other berries
4 cups chopped seasonal fruit (such as kiwi, pineapple, grapes, strawberries or other berries)
Fresh mint leaves for garnish
Frozen Banana Creme
2 large bananas, peeled and frozen (peel before freezing)
1/2 cup low-fat fruit yogurt
Gazpacho: To make soup, place the juice (or wine), water, sugar, cinnamon and zests in a large stainless steel saucepan. Bring to a boil, lower heat and simmer gently until mixture has reduced by about half or is starting to become syrupy. Strain and allow to cool.
Purée with 1/2 cup of raspberries and chill the soup mixture for about an hour. Divide chopped fruit among serving bows and spoon chilled “soup” over the fruit.
Frozen Banana Creme: Just before serving, place the frozen bananas in a food processor with the yogurt and pulse on and off until smooth. Place a spoon of the mixture on the top of each “soup” with a few slivers or leaf of mint and serve immediately, before the banana creme melts.