Cherry Gazpacho Recipe

Spain is the unchallenged champion of cold soups. You’ve got the nutty, garlicky goodness of a classic ajo blanco malagueño, the creamy voluptuousness of salmorejo, as well as the undisputed king of them all; gazpacho

This Andalusian specialty is a must for anyone experiencing the summer heat of southern Spain, and you’re sure to see locals quenching their thirst with a big glass of this vegetable-juice-à-la-Spain. My favorite version includes a handful of cherries thrown into the classic mix of tomatoes, peppers, onion, and garlic—elevating the freshness of the soup to a whole new level!

a bowl of cherry gazpacho.
Cherry gazpacho—the perfect summer soup to celebrate my favorite summer berry! Source: Flickr.

Try it out as a cold starter, a light lunch, or just a quick and easy afternoon snack for hot summer days! For larger groups, this gazpacho can be prepared up to three days ahead and stored in the fridge. 

Cherry Gazpacho Recipe

Cherry Gazpacho
Prep time
Cook time
Total time
Gazpacho is the perfect way to cool off in southern Spain. This version adds summer cherries to the classic recipe, to make this cold soup even more refreshing!
Recipe type: Appetizer
Cuisine: Spanish
Serves: 6 servings
  • 1 kilo ripe plum tomatoes.
  • 250 grams sweet cherries, pitted.
  • 1 small green pepper, stemmed and chopped, seeds removed.
  • 1 cucumber, peeled and chopped.
  • ½ small red onion, roughly chopped.
  • 1 garlic clove, finely sliced.
  • ¼ cup sherry vinegar.
  • ½ cup extra virgin olive oil.
  • ½ cup basil leaves.
  • ½ cup pistachios, chopped.
  1. Scald the tomatoes to remove the skin. Cut a small cross at the bottom of each tomato and place in boiling water for 30 seconds, and then place in a large bowl of ice water. The skin should peel off easily.
  2. In a large mixing bowl, place the peeled tomatoes, cherries, green pepper, cucumber, onion, and garlic. Add the sherry vinegar and olive oil, as well as a generous pinch of salt, and toss together. Leave to stand at room temperature for at least an hour.
  3. Using a blender, puree the mixture until smooth an even. Depending on the size of your blender, this might need to be done in batches. Cover and refrigerate for at least three hours, or leave in the fridge overnight.
  4. Serve chilled, garnished with the basil leaves and chopped pistachios, as well as a drizzle of extra virgin olive oil.

Do you have your own favorite version of gazpacho? I think that nothing beats cherries, but if you care to differ, leave me a comment below!

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