This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.

Welch’s and Fresh Samantha’s are our favorite brands of tomato juice for this recipe — not too thick, with a bright, lively flavor. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit.

Use frozen berries unless you can find very ripe fresh fruit.
Add sugar and strawberry jam to the fruit to create a thick sauce.
Stir the berries gently as they cook; you want the sauce to have large chunks of fruit.