Summer is the ideal time for refreshing dishes. Cherry gazpacho is a delightful twist on the classic cold soup. This vibrant recipe combines the sweetness of cherries with savoury ingredients, offering a unique way to enjoy seasonal produce.
Ingredients
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2 cups fresh cherries, pitted (about 300g)
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1 medium cucumber, peeled and chopped
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1 red bell pepper, seeded and chopped
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½ small red onion, finely chopped
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1 clove garlic, minced
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2 tbsp extra-virgin olive oil
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1 tbsp red wine vinegar (or sherry vinegar)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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¼ cup fresh basil or mint leaves (optional, for garnish)
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¼ cup crumbled feta or goat cheese (optional, for garnish)
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A few drops of balsamic glaze (optional, for drizzling)
Instructions
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Blend the base: In a blender or food processor, combine the cherries, cucumber, red bell pepper, red onion, and garlic. Pulse until smooth or leave slightly chunky, depending on preference.
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Season: Add olive oil, vinegar, salt, and pepper. Blend again until well combined. Taste and adjust seasoning if needed.
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Chill: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 1–2 hours (or up to 4 hours) to let flavours meld.
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Serve: Pour into bowls or glasses. Garnish with fresh herbs, crumbled cheese, and a drizzle of balsamic glaze if desired.
Tips & Variations
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For a smoother texture, strain through a fine-mesh sieve before chilling.
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Spice it up with a pinch of chilli flakes or a dash of hot sauce.
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Make it creamy by adding a splash of Greek yoghurt or almond milk.
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Swap cherries with strawberries or watermelon for a different twist.
Related
Cherry Gazpacho
Ingredients
- 2 cups fresh cherries, pitted (about 300g)
- 1 medium cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- ½ small red onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar (or sherry vinegar)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ cup fresh basil or mint leaves (optional, for garnish)
- ¼ cup crumbled feta or goat cheese (optional, for garnish)
- A few drops of balsamic glaze (optional, for drizzling)
Instructions
- Blend the base: In a blender or food processor, combine the cherries, cucumber, red bell pepper, red onion, and garlic. Pulse until smooth or leave slightly chunky, depending on preference.
- Season: Add olive oil, vinegar, salt, and pepper. Blend again until well combined. Taste and adjust seasoning if needed.
- Chill: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 1–2 hours (or up to 4 hours) to let flavours meld.
- Serve: Pour into bowls or glasses. Garnish with fresh herbs, crumbled cheese, and a drizzle of balsamic glaze if desired.
