Gazpacho is one of my favorites of all times; delicious, fresh and nutritious. It’s also a perfect go-to snack or a meal in summertime in any jamón oriented Spanish restaurant, or just grab it to go from any supermarket. It originates from southern Spain, from Andalucia and there are as many recipes as there are cooks, some add bread to the soup, some do it without cucumber, some love it garlicky and with an extra punch of vinegar…
Cherry Gazpacho makes a great starter on a hot summer day, or bring it to a picnic and serve in glasses instead of bowls.
Cherry season is still going strong in Spain, so I wanted to mix it up a bit and add some dark fruitiness to my gazpacho. And I have to say that it turned out really well! Gazpacho is also an easy way to increase your vegetable intake, it’s so delicious and easily just drinkable like a vegetable smoothie!
- 1 kg ripe tomatoes
- 10 cm cucumber peeled
- 1 small green Italian pepper
- 1 small glove garlic
- 6 tbsp extra virgin olive oil
- 4 tbsp white wine vinegar
- salt to taste
- 250 g cherries pitted
Peel the cucumber, garlic & onion. Wash the tomatoes and chop everything roughly.
Blend all the ingredients together until silky smooth and serve cold!