Sweet Chilled Blackberry Soup Recipe

Spanish soup recipes are the gateway to a wonderful culinary world that allows you to learn more about the culture and essence of a country with just one bite.

Spanish soups are extremely popular in this part of the world, but in recent years, new versions have emerged that dare to play with the ingredients, giving rise to dishes like chilled blackberry soup.

To learn everything there is to know about this recipe, from how to make it at home to tips for perfecting every aspect, you just have to keep reading this article.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Pineapple gazpacho

• Cherry gazpacho 

• Cantaloupe gazpacho

Background of the Dish

Fruit soup recipes were created in Medieval and Renaissance Europe, where seasonal fruits, including berries, were used to create refreshing, light meals.

This version of the chilled blackberry soup is more recent, as it was developed in the past few decades to elevate the classic fruit gazpacho (different from the traditional one, in this recipe, you have to cook the fruit).

Today, you can find multiple Andalusian recipes that feature a type of fruit as the main star, such as the ensalada de mango or the watermelon mint gazpacho, yet the chilled blackberry soup stands out as a unique and refreshing addition to this culinary landscape.

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Things You’ll Need for Chilled Blackberry Soup

The ingredients that you will need to make this Spanish soups recipe are blackberries, water, honey (or sugar), greek yogurt, lemon juice, and vanilla extract (to balance the flavors).

Besides that, similar to other chilled soup recipes, you will need a blender, food processor, or immersion blender so that this Spanish cold soup reaches the desired consistency.

Ingredients

• 4 cups (600gr) fresh blackberries (or frozen)
• 2 cups (480ml) water
• 1/2 cup (170gr) honey (or 1/2 cup of sugar)
• 1 cup (240gr) plain Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• A pinch of salt
• Fresh mint leaves, for garnish (optional)
• Whipped cream or a dollop of yogurt, for garnish (optional)

How to Make Chilled Blackberry Soup – Step by Step Guide

1. For the first step in the Spanish soup recipe, you have to rinse the blackberries thoroughly under cold water until you get to remove all of the dirt. If you are using frozen blackberries, then thaw them overnight in the fridge and wash them.

2. Now, in a saucepan, combine the blackberries, water, and honey (or sugar). Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes, or until the blackberries get soft. This step is the difference between a great chilled blackberry soup and a regular smoothie.

3. After that, carefully transfer the mixture to a blender and blend until smooth. You can also use an immersion blender directly in the saucepan. Be careful so that you don’t get burnt with the hot liquid (or wait until it cools down a bit).

4. Then, pass the blended Spanish soup through a fine-mesh sieve into a large bowl to remove the seeds. With the help of a spoon, you can press the mixture through the sieve, extracting as much liquid as possible.

5. For the next step in this chilled blueberry soup recipe, add the Greek yogurt, lemon juice, vanilla extract, and a pinch of salt until well combined. Adjust the sweetness to taste.

6. Now, cover the bowl and refrigerate it for at least 2 hours, or until the soup is thoroughly chilled.

7. Just before serving, stir the chilled blackberry soup to make sure that everything is combined. Taste and adjust the seasoning if needed

8. To finish the recipe, pour the soup into small bowls. As an alternative, you can garnish the chilled blackberry soup with fresh mint leaves and a dollop of whipped cream or yogurt. Serve cold and enjoy.

Substitution of Ingredients

If you enjoy putting your spin on Spanish soups recipes, our chilled blackberry soup will be a perfect fit for you.

First, if you don’t like blackberries at all or you can’t find good-quality fresh blackberries, then there are other cold soups that you can make, such as the strawberry gazpacho or the blueberry cold soup.

You can prepare this chilled blackberry soup with either honey or sugar; the choice is yours. Since you will be cooking it with the fruit and water, the sweetener will dissolve completely regardless of which one you choose.

To add more flavor to this cold soup, you can include a splash of coconut milk for creaminess, fresh basil or mint for a herbal twist, or a dash of ginger for a bit of spice.

If you’re craving a completely different flavor profile, step away from berries and try our fantastic Spanish peach gazpacho or the refreshingly cold melon soup.

Tips on Serving Chilled Blackberry Soup

Different from other Spanish cold soups, the chilled blackberry soup is usually served as a sweet refresher during the afternoon, before a meal, or even as a dessert.

First, feel free to top this delicious soup with extra blackberries,  a drizzle of honey, and a sprinkle of fresh mint leaves for added freshness and visual appeal.

Besides that, you can top the chilled blackberry soup with chopped and toasted nuts to add an extra texture and a subtle nutty flavor that goes really well with the tartness of the blackberries.

If you are looking for fruit soups recipes that can be served as a savory dish, then you must try our refreshing watermelon tomato gazpacho and peach and tomato gazpacho.

When you’re in a rush, you can make any of our cold Spanish soups—mango gazpacho from Axarquia, cold peach soup, or watermelon gazpacho—without having to heat them first.

How to Store Chilled Blackberry Soup

The best way to enjoy this fruit gazpacho is to serve it as fresh as possible. However, you can store it without compromising its original flavor and texture.

In case you want to store it, let the soup cool to room temperature, and then place it in an airtight freezer-safe container, covered with plastic wrap and a lid.

After that, store your delicious Andalusian soup in the fridge for up to 3 days or in the freezer for up to 30 days, thawing it in the refrigerator overnight before serving.

Besides that, be sure to stir your soup (and blend it again if needed), and if the flavor or texture seems off then it is better to avoid consuming it.

Other Spanish soup recipes you can make and store in the fridge for a couple of days are the fresh cold pear soup, the sweet summer fruit soup, and the tropical gazpacho de mango.

Recipe Card: Chilled Blackberry Soup

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