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Close-up of a bowl of Cherry Gazpacho

Cherry Gazpacho – from Running To The Kitchen

  • Author: Country Cleaver
  • 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


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.


  • 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


  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.


Gina Matsoukas