Let Me Tell You About Cherry Gazpacho (Trust Me, It's Good)
So, full confession: the first time I tried making this Cherry Gazpacho, I thought I’d totally lost the plot. Cherries in a soup? Raw veggies and fruit hanging out together in the blender? My brother literally laughed at me. But then I brought it to a backyard BBQ and—no joke—people started asking for the recipe before we’d even finished eating. There's just something about that sweet-tangy combo that makes you keep dipping your spoon back in, even when you meant to just have a taste. Or maybe that's just me... Either way, this soup is now a summer staple in my house, and honestly, it’s easier than explaining to your gran why you’re putting cherries in soup.
Why You’ll Love This (Or, Why We Keep Eating It)
I make this when it’s too hot to turn on the oven, which is like, every day in July. My family goes kinda bonkers for it because it’s light but filling—plus, they think I’m extra fancy for using cherries (they don’t know I just buy whatever’s on sale, shhh). If you’ve ever tried regular gazpacho and thought, "Not bad, but could use a little pizzazz"—this is it. Though, I will admit, pitting cherries is a pain, but I found a trick for that (see notes below, but don’t get your hopes up too high).
The Stuff You’ll Need—And Some You Don’t
- 2 cups fresh cherries, pitted (I've tried frozen, they're fine in a pinch, just thaw 'em first)
- 1 big tomato, chopped (Roma works, but literally any tomato is fine—I once used cherry tomatoes for cherry gazpacho, which felt appropriate)
- ½ red bell pepper, chopped (or yellow, if you like things sweeter—green peppers are a bit much for me)
- ¼ cucumber, peeled and chopped (English cucumbers are less seedy, but regular ones are cheaper)
- ¼ cup red onion, diced (sometimes I use shallots if I want to feel chef-y)
- 2 tablespoons olive oil (grandma swears by Spanish oil, but I just use what’s in the cupboard)
- 1 tablespoon good red wine vinegar (balsamic in a pinch, but it makes things a bit browner—just a heads up)
- Salt and pepper, to taste (meaning, I throw some in, then add more later)
- Optional: a pinch of smoked paprika or half a small garlic clove (I skip garlic if we’re having company, because, you know)
How I Actually Make It (Step-by-Step, Ish)
- Pit those cherries. This is the fiddly bit. You can use a cherry pitter (I’ve lost mine twice), or just poke the pits out with a chopstick or paperclip. Get comfy or rope in a friend, because it takes a while. (On second thought, frozen cherries are sounding better.)
- Toss everything in a blender. Cherries, tomato, bell pepper, cucumber, onion, olive oil, vinegar, a bit of salt and pepper—plus paprika or garlic if you’re feeling wild. If your blender is on the small side, just do this in batches. I usually sneak a taste right here (blenders are loud, so no one notices).
- Blend until smooth(ish). It’ll probably look a bit strange—kind of a reddish-pink smoothie. Don’t worry if it looks weird at this stage—it always does. If you like it chunky, just pulse a few times instead.
- Chill it. Pour into a big bowl, cover, and stick it in the fridge for at least an hour. Two is even better, if you can wait that long. (I think it tastes better the next day, but who’s that patient?)
- Adjust & serve. Give it a stir, taste for salt, maybe add a glug more vinegar if it needs some zip. Ladle into bowls, drizzle with a little more olive oil, and add croutons or a sprig of basil if you’re going for aesthetics. Or just eat it straight up in a mug. No judgment.
Some Notes—From the School of Hard Knocks
- Don’t use overripe cherries—they get mushy, and the flavor is weirdly flat. Learnt that one the hard way.
- If you over-blend, it gets a bit foamy on top; just skim that off or stir it back in. No biggie.
- The color can be... surprising. Especially with balsamic. Tastes great, but don’t expect Instagram magic every time.
- One time I tried yellow cherries, thinking it’d be fun. It wasn’t. Stick to red ones.
Variations I’ve Tried (And a Fail or Two)
- I sometimes swap in strawberries for half the cherries—makes it a bit more dessert-y. Good call if you’ve got kids.
- Swapped red onion for green onions once; not my favorite, but some folks liked it.
- Tried tossing in half an avocado for creaminess. Actually, it turned out a bit weird, so maybe skip that unless you’re feeling experimental.
Gear You Need (Kinda)
A blender is easiest (I love my old Ninja, but honestly, any blender will do). If you’re blender-less, a food processor works, or just chop things super small and attack them with a potato masher; it’s chunkier, but hey, rustic is in. I once tried an immersion blender straight in the bowl, but the results were... variable.
What About Leftovers?
Just store in a jar or covered bowl in the fridge—should stay fresh for 2 days, probably longer, but honestly, in my house it never lasts more than a day! If it separates, just give it a quick stir before serving.
How I Serve It (The Fun Part)
I usually top each bowl with a drizzle of olive oil and a few torn basil leaves if I’ve got ‘em. Sometimes a dollop of Greek yogurt or a handful of crunchy croutons—depends how peckish we’re feeling. My sister dips sourdough toast in hers (she’s got the right idea). You could even go totally wild and serve it in little glasses as an appetizer at a party (makes you look posh, trust me).
Pro Tips (Learned the Hard Way)
- Rushing the chilling step? Don’t. I once tried serving it straight from the blender—let’s just say, room temp cherry soup is not a vibe.
- If you use garlic, go easy; a little goes a long way. I always add less than I think I need, then taste.
- Don’t skip the vinegar. I forgot it once and the soup tasted... confused. Not bad, but not right either.
FAQ—Because People Have Actually Asked Me
- Can I use frozen cherries? Yup! Just make sure they’re thawed and drained first, or your soup will be watery. Been there, done that.
- What if I don’t have a blender? Good old-fashioned chopping and mashing will work, but it’ll be chunky—still tasty though.
- Is this sweet or savory? Kind of both! The cherries are sweet but the vinegar, tomato, and onion balance it. It’s weirdly addictive.
- Can I make this ahead? Oh, definitely. I think it tastes better on day two, actually, but don’t leave it longer than that—it loses its zing.
- Where do you get recipe inspiration? Sometimes from cookbooks (I love Ottolenghi’s gazpachos), other times from food blogs like Smitten Kitchen. But mostly just from what’s rolling around in the fridge, honestly.
Bit of a digression: I once tried to explain gazpacho to my Scottish grandmother. She stared at me like I'd just suggested eating cold porridge for dinner. But she tried it, and now claims it's the only soup worth eating in July. Take that as you will.
Ingredients
- 2 cups fresh cherries, pitted
- 2 medium ripe tomatoes, chopped
- ½ cucumber, peeled and chopped
- ¼ red onion, chopped
- 1 small garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
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1In a blender, combine the pitted cherries, chopped tomatoes, cucumber, red onion, and minced garlic.
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2Blend until smooth. Add the olive oil and red wine vinegar, and blend again until fully incorporated.
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3Season with salt and black pepper to taste. If desired, strain the soup for a smoother texture.
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4Chill the gazpacho in the refrigerator for at least 1 hour before serving.
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5Serve cold, garnished with fresh basil leaves and a drizzle of olive oil.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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