When you think of Gazpacho, you probably think of hot summer days and refreshing cold soup. Unfortunately the weather where I am isn't cooperating with that theory, so let's just imagine that it is Valentine's Day with a hot fireplace instead. This soup is extremely versatile and can be served at various times throughout the day. It would be perfect for breakfast, lunch, or as a starting course for dinner. You can even use it as a dessert, adding a touch of ice cream for decoration. Personally I like to serve it with a few cinnamon sugar bread sticks, just to add a little more substance to an otherwise liquid meal.

It makes a great option for Valentine's Day because of the color and the obvious health benefits, while tasting as sweet and decadent as any dessert you could serve up. For full recipe and directions, click on the link below.

Strawberry Gazpacho

1 package frozen strawberries
Fresh mint leaves
2 tsp vanilla extract
1/2 cup water
1/2 cup honey
1 tsp fresh lemon juice
1 tsp fresh lime juice
2 cups total of any individual or combination of the following:
- strawberries, blueberries, blackberries, raspberries

In a large saucepan, combine the frozen strawberries, 3 or 4 fresh mint leaves, and vanilla extract. Bring to a boil, then simmer on low heat for 20-30 minutes. If mixture becomes too thick, add more water in 1/4 cup increments. Remove from heat, cover, and chill in the refrigerator.

Once chilled, strain ingredients. Pour strained strawberry mixture into a blender, add 1/2 cup water, honey, lemon and lime juice. Blend until very smooth. Add remaining 2 cups of your choice of berries, and pulse gently in blender. The mixture does not have to be fully smooth at this stage.

To serve, pour into soup bowls, wine glasses, or your choice of dish. Garnish and serve with a spoon.