Cherry 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.
appetizer
soup
Ingredients
Servings
4

Gazpacho

  • cherries
  • ripe tomato
  • 1/2 cucumber
  • oil
  • vinegar
  • salt
  • water

Centre of the plate

  • cherries
  • ripe tomato
  • anchovy fillets
  • goat’s recuit
  • bread
  • oil
  • vinegar
  • chives
Nutritional Information

Per serving

Calculated for 4 servings

Calories
200 kcal
Protein
5.7 g
Fat
13.8 g
Carbohydrates
14.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Gazpacho

  1. Blanch tomatoes; remove skin and seeds.
  2. Peel the cucumber and remove seeds.
  3. Pit the cherries. Macerate tomato, cucumber, cherries, oil, vinegar, salt and water 24 h in the fridge.
  4. Next day, blend and sieve.

Centre of the plate

  1. Dice tomato and macerate 15 min with oil. Pit cherries. Toast oiled bread cubes at 140 ºC. Mix recuit with oil and salt. Chop anchovies and chives.
  2. Centre: anchovy, cherries, drained tomato, recuit, bread and chives. Fill the sides with gazpacho without covering the centre.
Original recipe
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    Cherry Gazpacho | The Catalan Table