Blueberry Gazpacho with Nova Scotia Wild Blueberries

Makes 4 to 6 bowls

Ingredients:

• 2 cups wild blueberries
• 2 tomatoes, deseeded and finely diced
• ½ med yellow pepper, finely diced
• 1 jalapeno pepper, diced
• ½ English cucumber, finely diced
• 2 shallots, finely diced
• 2 ribs celery, finely diced
• ¼ cup olive oil
• 2 cup vegetable broth
• 2 cup garden vegetable juice
• 1 tbsp. local hot sauce
• 1 tsp oregano
• ½ tsp basil
• Salt and pepper to taste

Directions:

1. Place the blueberries, tomatoes, peppers, cucumber, shallots, and celery in a large bowl.
2. Add the olive oil, vegetable broth, vegetable garden juice, and hot sauce.
3. Stir well and season with oregano, basil, salt, and pepper.
4. Refrigerate the gazpacho for at least two hours before serving.

Learn more about Nova Scotia Wild Blueberries online