Chef Leslie Revsin is a true berry expert. She’s been creating effortless but impressive recipes for Driscoll’s berries for almost a decade. Here she has her way with blackberries, turning them into an amazing first course or dessert suitable for even the fanciest of events. Before she became a chef (the first woman at the Waldorf, in fact), she was a painter. Now she’s an artist with food and flavors – one taste of her blackberry-red wine fruit “soup” and you’ll agree. For a non-alcoholic version, Chef Revsin suggests using grape juice in place of the red wine and skipping the sugar.

• 3/4 lb. Driscoll's blackberries
• 1 cup dry red wine, Cabernet Sauvignon or Pinot Noir
• 1/4 cup sugar
• 1 Tbs. plus 1 tsp. fresh lemon juice, or to taste
• salt and freshly ground black pepper
• 1/4 cup sour cream or plain yogurt
• 6 ounces Driscoll's raspberries, rinsed and drained
• 6 ounces Driscoll's blueberries, rinsed and drained

Rinse and drain the blackberries and puree in blender or food processor along with wine and sugar until smooth, about 1 to 2 minutes. Press through strainer to remove the seeds. Stir in lemon juice, season lightly with salt and pepper. Cover and chill several hours or overnight.

To serve, ladle the gazpacho into chilled soup plates, footed glasses or bowls. Drizzle or spoon on the sour cream and scatter with raspberries and blueberries. (You may not need all the raspberries and blueberries – they can be treats for the cook.) Top each serving with a mint sprig or coarsely chopped mint.

Per serving: calories 222, fat 3.8g, 17% calories from fat, cholesterol 6mg, protein 2.3g, carbohydrates 38.8g, fiber 8.3g, sugar 32.3g, sodium 14mg, diet points 3.6.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 1.6, Bread: 0.0, Lean meat: 0.0, Fat: 1.5, Sugar: 0.8, Very lean meat protein: 0.0

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