Cherry Gazpacho

Method5 steps · about 4 hr 25 min

1. 1

   Step 1: Wash the produce and prepare the cherries, pepper, cucumber, onion and garlic as listed. Bring a pot of water to a boil and have a separate bowl of ice water ready. Cut a small cross in the base of each tomato. Scald the tomatoes in boiling water for 30 seconds, in batches if needed, then lift them into the ice bath. Peel and drain the cooled tomatoes, leaving the bath water and skins aside.

   Scald the tomatoes · 1 minUses 1 kg ripe plum tomatoes · Clean water for washing produce, boiling the tomatoes and making their ice bath · Ice, enough to make a cold tomato bath

2. 2

   Step 2: Put all the peeled, drained tomatoes in a large bowl with the pitted cherries, chopped pepper, cucumber (1), onion and sliced garlic (1 clove). Add the ¼ cup sherry vinegar, ½ cup olive oil and generous pinch of salt. Toss well, cover and refrigerate for at least 1 hour to let the flavors combine.

   Marinate the vegetables · 60 minUses All peeled tomatoes from the 1 kg supply, excluding skins and bath water · 250 g sweet cherries, pitted · 1 small green pepper, stemmed, seeded and chopped · 1 cucumber, peeled and chopped · ½ small red onion, roughly chopped · 1 clove garlic, finely sliced · ¼ cup sherry vinegar · ½ cup extra-virgin olive oil for the soup

3. 3

   Step 3: Blend all the marinated vegetables and their juices until smooth and even, working in batches if necessary. Combine all batches in one covered container.

   Uses Marinated vegetables, cherries and all dressing juices

4. 4

   Step 4: Refrigerate the blended soup for at least 3 hours, or overnight, until thoroughly cold.

   Chill the gazpacho · 180 minUses Complete blended cherry gazpacho

5. 5

   Step 5: Stir the cold soup and divide among six servings. Distribute the basil leaves (½ cup) and chopped pistachios (½ cup) over the bowls and finish with a drizzle of additional olive oil. Keep refrigerated if making ahead and use within the author’s three-day limit.

   Uses Fully chilled cherry gazpacho · ½ cup basil leaves, for garnish · ½ cup chopped pistachios, for garnish · Additional extra-virgin olive oil, a drizzle to finish the bowls