Moogarita Jam Chilled Berry Gazpacho with Citrus Ricotta Crostini

Moogarita Jam Chilled Berry Gazpacho with Citrus Ricotta Crostini

A bright chilled berry gazpacho that highlights Triple Berry Moogarita Jam in a refreshing, no-cook soup served with crisp citrus ricotta crostini. This light, modern dish is perfect as a starter for summer gatherings or a playful patio lunch. The jam lends tangy tequila lime notes and gentle heat while fresh herbs and cucumber keep the bowl bright.

Ingredients

• For the gazpacho
• 2 cups seedless cucumber, peeled and diced (about 1 large cucumber)
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries), hulled as needed
• 1 cup heirloom cherry tomatoes, halved
• 3 tablespoons Triple Berry Moogarita Jam (product link)
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1 small shallot, roughly chopped
• 1/4 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper to taste
• 6 fresh mint leaves, plus extra for garnish
• 1 small jalapeño, seeded and thinly sliced (optional, for light heat)

• For the citrus ricotta crostini
• 1 cup whole milk ricotta
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1 tablespoon honey
• Salt and pepper to taste
• 1 baguette, thinly sliced on the diagonal (about 12 slices)
• 2 tablespoons olive oil for brushing
• Optional garnish: microgreens, extra drizzle of Triple Berry Moogarita Jam

Instructions

1. Make the citrus ricotta crostini first so flavors can meld. In a small bowl combine ricotta, lemon zest, orange zest, honey, and a pinch of salt and pepper. Taste and adjust sweetness or salt. Cover and refrigerate.
2. Preheat a skillet over medium heat. Brush both sides of baguette slices with olive oil and toast in the dry skillet until golden and crisp, about 1 to 1 1/2 minutes per side. Transfer to a rack to cool slightly.
3. Prepare the gazpacho: in a blender combine cucumber, mixed fresh berries, cherry tomatoes, Triple Berry Moogarita Jam, orange juice, lime juice, olive oil, shallot, 1/4 teaspoon salt, black pepper, mint leaves, and jalapeño if using. Blend until very smooth, about 1 minute. Taste and add more salt or a squeeze of lime if desired.
4. Strain the blended mixture through a fine mesh sieve into a pitcher for an ultra-silky texture, pressing gently on solids. Discard solids. Chill the gazpacho in the refrigerator for at least 1 hour, best if 2 hours, so flavors marry and it is fully cold.
5. Assemble crostini: spread a generous tablespoon of citrus ricotta on each toasted baguette slice. For a creative touch, add a light brush of Triple Berry Moogarita Jam across the ricotta (about 1/2 teaspoon), then top with a small mint leaf or microgreens.
6. To serve, ladle the chilled berry gazpacho into shallow bowls. Place 2 to 3 crostini on the side of each bowl or float one crostini perched on the bowl rim for a pretty presentation. Garnish the soup with a drizzle of olive oil, a few whole berries, a sliver of jalapeño if you like heat, and a mint leaf.
7. Enjoy immediately. Leftover gazpacho keeps covered in the refrigerator for up to 3 days. Crostini are best made the day of serving.

Notes

• Creative use of the product: Triple Berry Moogarita Jam plays two roles here. It is blended into the gazpacho base to provide concentrated margarita like brightness and chili warmth, and brushed sparingly on the ricotta crostini for a glossy pop of flavor and color contrast.
• Make it vegan: substitute plant based ricotta and use agave instead of honey.
• Make ahead: gazpacho can be made a day in advance. Hold crostini and ricotta chilled separately and assemble just before serving to keep toasts crisp.