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Cherry Gazpacho

Source: Food & Wine | Serves: 6 | Time: 30 min + 5 hrs chill time

cherry gazpacho

Changes: used Tubby Olive basil infused EVO instead of making my own infused EVO; garnished with some Senor Pelon's Limanero Key Lime Habanero Sauce instead of additional EVO


2 pounds ripe #tomatoes, cored and chopped

1/2 pound sweet #cherries, pitted

1 small Italian frying pepper or Cubanelle pepper—stemmed, seeded and chopped

1 1/2 cups day-old cubed crustless rustic white bread

1/3 cup chopped red onion

1/4 cup sherry vinegar

1 garlic clove, finely chopped

1/2 cup Tubby Olive basil infused EVO


Chopped pistachios, key lime hot sauce and goat cheese, for garnish


In a large bowl, toss the tomatoes with the cherries, Italian pepper, bread, red onion, vinegar, garlic, 1/2 cup of the olive oil and a very generous pinch each of salt and pepper. Let the gazpacho base stand at room temperature for 2 hours.

In batches, puree the gazpacho base until very smooth, about 2 minutes. Transfer to another large bowl. Cover and refrigerate for at least 3 hours or overnight.

Season the gazpacho with salt, adding tablespoons of water if too thick. To serve, spoon the soup into bowls and garnish with chopped pistachios, goat cheese and hot sauce.

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