Deep red sweet cherries lend their color and delectable flavor to this simple gazpacho, inspired by the traditional tomato-based versions in Spain. The most time-consuming part is pitting the fruit, but if you’re not worried about temporarily staining your hands (wear an apron!), the easiest way is to just squeeze each cherry with your fingers and manually remove the pit. (If you have a cherry pitter you like, use it.) When cherries aren’t in season – or any time you want this to go even more quickly – use frozen ones and skip the ice. This chilled soup makes a delightful first course for a summer dinner.
Make ahead: The cherries can be pitted and refrigerated for up to 3 days before making the soup.
Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.
Ingredients
Servings: 4 makes about 4 cups
- 1 1/2 pounds sweet cherries, pitted, divided (see Substitutions)
- 2 mini cucumbers, peeled and cut into large chunks, divided
- 1 red bell pepper, seeded and cut into large chunks, divided
- 1 garlic clove
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1/4 cup water
- 3 tablespoons sherry vinegar, plus more to taste (see Substitutions)
- 1/2 teaspoon fine salt, plus more to taste
- 8 ice cubes (see Notes)
- Mint leaves, thinly sliced, for garnish (see Substitutions)
Directions
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Step 1
Reserve a handful of the cherries, half of the cucumber chunks and half of the bell pepper chunks for the topping. Slice them as thinly as possible, keeping them in separate piles.
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Step 2
In a blender, combine the remaining cherries, cucumbers, bell pepper, garlic, olive oil, water, vinegar, salt and ice and puree until smooth. Taste, and season with more salt and/or vinegar as needed.
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Step 3
Divide the soup among four serving bowls. Top with mint leaves and the reserved cherries, cucumbers and bell pepper. Drizzle with olive oil and serve cold.
Substitutions
Fresh cherries >> frozen cherries. (See Notes.)
Sherry vinegar >> red wine vinegar, white wine vinegar or champagne vinegar.
Mint >> basil or Thai basil.
Notes
If using frozen cherries, it’s best to defrost them first. If you don’t, you might need to add extra water to get the blender blades moving, and it will initially have the thick consistency of a smoothie. To correct that, after blending either briefly microwave the gazpacho on HIGH in 30-second increments, or let it sit at room temperature for 1 to 2 hours. You probably will not need ice if using frozen cherries.
