Cherry Gazpacho

This refreshing and delicious Cherry Gazpacho garnished with chopped salted pistachio, is a twist on a traditional Spanish recipe.

Hello, everyone! I hope you’re doing well. In fact, how are you doing? Please do share! There’s no news from me today. Old same, old same. Our heatwave has been with us for five days in a row now. Even though it’s gloomy today and you can hear the wind, it’s all misleading. Once you step out of the house, you can feel it right away. Grrr! The good thing is that I can use my excuse not to write a long blog post once again (Like I ever had a problem doing that lol.)

Anyway, this Cherry Gazpacho. Oh boy – delish!

Do you want to hear a fun fact about me? As a cook, blogger, and occasionally a recipe developer, I tend to start with some twits first, before trying or sharing the basic recipe. It’s like making not a simple lemon curd or strawberry lemonade, figuratively speaking, but a lemon-lime-thyme-cardamom curd (Just a made-up example!) and lavender-strawberry and rose-strawberry lemonade first. Or, let’s say, this Cherry Gazpacho – I don’t have a traditional gazpacho on the blog yet. As a matter of fact, I have already tried a white gazpacho (To be posted soon), and I hope to try a watermelon gazpacho, too. You see what I am talking about! So, if you are looking for a traditional gazpacho, please return in a couple of years – most likely, I will have tried out all possible variations and finally published the basic recipe lol. (By the way, probably this interesting thing applies to you too! Haven’t you noticed?)

Cherry Gazpacho

In the meantime, while waiting for a traditional gazpacho recipe, do try this version with cherries. Answering your possible concerns, yes you can feel the cherries and no, they are not overpowering; that’s still a savoury meal (not dessert), with some lovely sweet and tart notes from cherries. Of course, you can, as almost always (That doesn’t apply to baking and some no-bake desserts) play with the recipe by adding more or fewer of the cherries. And while the salted pistachios are optional, they give that extra crunch and balance the sweetness of the soup.

I hope you try this delightful Cherry Gazpacho – it’s perfect to combat the summer heat!

Cheers for now.

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Cherry Gazpacho

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Soups for Every Season

This refreshing and delicious Cherry Gazpacho garnished with chopped salted pistachio, is a twist on a traditional Spanish recipe.

Servings

4-6

servings

Prep time

20

minutes

Refrigerating time

4

hours

Cook Mode

Keep the screen of your device on

Ingredients

• about 2 pounds (900 g) tomatoes

• 1 1/2 (250 g) cups cherries, pitted + a few extra to garnish

• 2-3 thick slices country-style bread (about 150 g)

• 1 English cucumber, roughly cubed

• 1 medium sweet pepper, cored, seeded, and sliced

• 1 medium red onion or 2-3 shallots, peeled and chopped

• 1-2 garlic cloves, roughly minced

• 1/4 cup of fresh basil or mint

• 1/4 cup (60 ml) Sherry vinegar (or wine vinegar)

• 1/3 cup (85 ml) extra-version olive oil

• salt and pepper

• 2-3 tbsp. (20-30 g) of salted chopped pistachios, extra olive oil, herbs, for serving

Directions

• Scald the tomatoes to remove the skin. Cut a small cross at the bottom of each tomato and place in boiling water for 30 seconds, and then place in a large bowl of cold water. The skin should peel off easily. You can omit this step – I often use tomatoes with the skins. Alternatively, you can use good-quality canned tomatoes that are usually with removed skin.
• In a large bowl combine together the tomatoes, cherries, cucumber, pepper, onion, garlic, along with the bread, vinegar, and olive oil. If you have some extra time, leave it for about an hour to release the juices; otherwise immediately puree until smooth, seasoning well with the salt and pepper (To your liking). Try and adjust seasoning (salt, pepper, vinegar). If it’s too thick to your liking, simply add a little water (cold boiled or bottled).
• Let it stand refrigerated for at least 4 hours. Serve with extra cherries, and if desired, with pistachios, extra fresh herbs, olive oil. Enjoy!