Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of a bowl of Cherry Gazpacho

Cherry Gazpacho – from Running To The Kitchen

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Megan Keno
  • Prep Time: 10 minutes
  • Chill Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: No-Cook
  • Cuisine: Spanish

Description

The addition of cherries to this gazpacho turns the super refreshing cold soup juuuuust slightly sweet and makes you want to gobble it up with abandon.


Ingredients

Units Scale
  • 2 small cucumbers (or 1 large), chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 cup cherry tomatoes
  • 1 cup cherries, pitted
  • 2 tablespoons basil, chopped
  • 1 clove garlic, chopped
  • 1 slice wheat bread, torn into pieces
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 cup tart cherry juice or POM
  • salt & pepper to taste

Instructions

  1. Combine all ingredients in a large bowl, toss to combine and let sit for 30 minutes.
  2. Transfer mixture to a blender in batches and puree until smooth.
  3. Pour into a large bowl, stir, cover and chill for at least an hour.
  4. Serve cold garnished with basil and cherries.

Notes

Gina Matsoukas