Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Tuesday, July 16, 2013

Chilled Blackberry Soup with Basil Honey Pesto and Sweet Corn Sauce

One of my favorite ways to vacation is on a cruise ship.  Of course I love all the places I can go, but I also love the pampering we get on board.  Especially at dinner.  Nothing better than a leisurely 5 course meal {that someone else has cooked and after which, someone else will do the dishes!}.  And every night, they serve a different fruit soup.  Delightful!

This recipe is based on a chilled raspberry soup that we had while on one of the Holland America ships.  If you haven't tried a chilled fruit soup before, take a chance on this recipe - it is easy to make, and a refreshing start to dinner.

Chilled Blackberry Soup with Basil Honey Pesto and Sweet Corn Sauce


For the Soup:

  • 2 pints fresh blackberries (gently washed, 6 set aside for garnish)
  • 2 cups creme fraiche or sour cream
  • 1 cup milk
  • 1 cup ginger ale
  • 1/4 cup sugar

For the Basil Honey Pesto:

  • 1 bunch fresh basil
  • 2 tablespoons honey
  • 2 tablespoons coconut oil

For the Sweet Corn Sauce:

  • 3 ears fresh sweet corn
  • 1 tablespoon sugar
  • 2 tablespoons cream


Make the Basil Honey Pesto:

Combine the basil, honey and coconut oil in a food processor or blender, and process until smooth.  Cover with plastic wrap and set aside.

Make the Sweet Corn Sauce:

Saute the sweet corn until it just begins to brown - this will bring out the natural sweetness in the sauce.

Combine corn, sugar and cream in a food processor or blender and process until smooth.

Cover with plastic wrap and set aside.

Make the Blackberry Soup:

Add the blackberries to a food processor or blender {this is the last time for this recipe, I promise!} and process the berries until smooth.  Add to a large bowl.  {Beautiful, isn't it?!}

Whisk in the creme fraiche (or sour cream) and milk, and whisk until smooth.  Stir in the sugar and then gently stir in the ginger ale.


Distribute the soup evenly among 6 bowls.  Carefully add a spoonful of the Sweet Corn Sauce to the soup and top that with a blackberry.

Add a spoonful of the Basil Honey Pesto and drag the spoon a little to create a line of the pesto.

This is a delicious soup - fresh and sweet with a bit of tartness from the creme fraiche (or sour cream).  And the pesto and cream sauce flavors add depth and a bit of texture to this treat.

For me, this tastes like being on a ship!  Exactly the results I wanted.  The colors are wonderful - and it has the flavors of summertime in a bowl. Delicious!

Take a look at the other blackberry masterpieces in this month's GYCO Cooking Challenge!

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