Cherry Gazpacho Recipe

Have you heard of cherry gazpacho? Well, it is a refreshing and very original cold soup with which you will be amazed by its incredible texture and flavor, very different from the traditional Andalusian gazpacho.

In addition, this dish has several variants such as cherry gazpacho without tomato or cherry and watermelon, beetroot or strawberry gazpacho, so as you can see, you can choose the ingredients that you like the most and do it your way.

Ingredients to make Cherry Gazpacho:

• 250 grams of red ripe tomatoes
• 1 clove garlic
• 1½ red pepper
• 150 grams of Cherries (cherries better)
• 2 slices of hard bread
• 1 tablespoon sherry or apple cider vinegar
• 2 tablespoons of extra virgin olive oil
• 1 pinch of salt
• 1 pinch of ground pepper
• 1 handful of croutons to accompany
• 50 milliliters of water

How to make Cherry Gazpacho:

1. The first step to make this original cherry gazpacho recipe is to wash them and remove the bone and stem. A simple way to pit them is doing it as if they were avocados: taking a knife, cut the cherry in half from where the stem begins and turning the knife until reaching the stem again, then we separate the two halves and with the tip of the knife we remove the bone from the part that has it.
2. Next, wash and cut the ripe red tomatoes into quarters and the pepper into chunks. And at the same time, we soak the slices of bread in the vinegar so that they absorb the flavor
3. On the other hand, we peel and cut the garlic into slices, previously removing the germ from the center so that later the flavor does not repeat because it will be raw in the cherry gazpacho.
4. Next, in an electric blender or blender glass, place the ripe tomatoes and the pepper and grind everything well.
5. Then add the garlic and pitted cherries and blend well again.
6. Tip: You can also add other fruits and prepare a cherry and watermelon gazpacho, for example.
7. Then we add the slices of bread together with the vinegar that we have chosen and we crush it again. Then little by little we add the olive oil in the form of a thread, crushing at the same time so that the cherry gazpacho emulsifies and we do not have the liquid ingredients on one side and the separated solids on the other.
8. Tip: The apple cider vinegar will give the cherry gazpacho a sweeter touch, while the sherry gazpacho will be much more acidic but will contrast more with the sweetness of the fruits.
9. Finally, we strain this cold cherry soup through a fine sieve to avoid finding any unwanted skins or seeds later, and add a pinch of salt and ground pepper to our liking.
10. The cherry gazpacho has to be very cold, so it is preferable to put it in the refrigerator until it is time to serve it in its casserole, glass, container, deep plate, etc. And to decorate it, pour a tablespoon of extra virgin olive oil in the form of a thread around it and place some homemade croutons in the center.