The Catalan TableCherry Gazpacho
A fresh and vibrant gazpacho that combines the sweetness of cherries with the richness of ripe tomatoes, offering a smooth and refreshing texture perfect for hot days.
Ingredients
Servings:
4
Ingredients
- cherries
- ripe tomato
- 1 cucumber
- oil
- vinegar
- salt
- water
- cherries
- ripe tomato
- anchovy fillets
- goat curd
- bread
- oil
- vinegar
- chicory
Nutritional Information
Per Serving (Approx.)
Calories
4 kcal
Protein
0 g
Fat
0 g
Carbohydrates
1 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Gazpacho
- Blanch the ripe tomatoes by submerging them in boiling water for about 30 seconds. Quickly cool them in ice-cold water, then remove the skin and seeds.
- Peel the cucumber using a peeler and, with the help of a spoon, remove the seeds from the center.
- Cut the tomato and cucumber into very small pieces, ensuring they are of uniform size.
- Rinse the cherries under cold water and, using a pitter or a small knife, carefully remove the pit.
- In a large bowl, combine the tomato, cucumber, and cherries. Add olive oil, vinegar, a pinch of salt, and the water. Stir well and let it marinate in the refrigerator for 24 hours.
- The next day, blend the mixture with an immersion blender until it's very smooth, ensuring there are no lumps.
- Then, pass it through a chinois to achieve an even finer texture. At that point, the gazpacho will be ready to serve chilled.
Tomato and Cherries from the Center of the Plate
- Blanch the ripe tomatoes in boiling water for approximately 30 seconds. Then, quickly cool them in a bowl with ice water. Once cooled, peel them and carefully remove the seeds.
- Rinse the cherries under a stream of cold water to eliminate impurities. Then, gently dry them with a clean kitchen cloth and remove the pits using a cherry pitter.
- Chop the peeled and seeded tomato into very small, evenly-sized pieces to ensure a consistent texture.
- Let the tomato pieces marinate with extra virgin olive oil for 15 minutes at room temperature to intensify the flavors.
Toasted Bread
- Cut the bread into small cubes and lightly pass them over a plate with a drizzle of olive oil, ensuring each cube is well-coated.
- Bake them in a preheated oven at 140 ºC for 15-20 minutes or until golden and crispy, stirring halfway through to ensure even browning.
Recuit, oil and salt
- Mix the fresh cheese with 2 tablespoons of extra virgin olive oil and a bit of salt in a large bowl. Stir the mixture with a wooden spoon for approximately 2 minutes, until it becomes completely homogeneous. Make sure the oil and salt are well integrated into the fresh cheese for a smooth and uniform texture.
Anchovies
- Rinse the anchovies under cold water to remove excess salt and place them in a bowl. Then, cut the anchovies into small pieces, about 1 cm, ensuring they are of uniform size for even distribution in the dish.
Cigolet
- Rinse and finely chop the spring onion, ensuring that any soil residue is removed.
To Plate
- Place the pieces of anchovy, the halved cherries, and the well-drained tomato pieces at the center of the plate.
- On top, add a spoonful of curd, spreading it evenly over the previous ingredients.
- Add a few toasted bread cubes and chopped chives over the ingredients, making sure they are well distributed.
- Finally, fill the sides of the plate with cherry gazpacho, being careful not to cover the center of the plate, in order to keep the central ingredients visible.
Recommendations & Tricks
- When pitting cherries, use a straw or a tool to remove the pits without damaging the fruit too much, so you will maintain its intense flavor and smooth texture in the gazpacho.
- Make sure to peel the cucumber before adding it to the gazpacho to avoid an excessively rough texture and bitterness that can alter the final taste of the dish.
- To achieve a very fine and smooth texture in the gazpacho, pass the mixture through a strainer after blending, removing any skin or lumps that may remain.