Mixed Berry Gazpacho with Basil
['3 cups mixed berries (about 1 pound); if using strawberries, cut into 1/2" pieces', '2 tablespoons sugar', '1 tablespoon fresh orange juice', '1 teaspoon finely grated lemon zest', '1 teaspoon fresh lemon juice', '1 teaspoon fresh lime juice', '1 sprig basil, torn into pieces, plus small leaves for garnish', 'Extra-virgin olive oil (for drizzling)', 'Freshly ground black pepper', 'Vanilla ice cream']
Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.
Let cool for 15 minutes. Chill until cold, about 4 hours. DO AHEAD: Berry gazpacho can be made 1 day ahead. Keep chilled.
Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream.
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