Cherry Gazpacho with Basil Soup Recipe

A modern day version of this Spanish soup is so delicious and perfect for a summer meal! Sweet cherries, fresh vegetables and spicy flavors all blended together with some basil to create a refreshing bowl of soup that is so tasty!

Bing cherries are the first things I see upon entering the grocery store. I almost always put a bag in my cart. Usually I end up snacking on them throughout the week and ultimately eating the entire bag by myself. My four-year-old tells me, "Mommy, you're going to turn into a cherry! And Sammy is going to turn into a blueberry!" It's true, I can see both things happening. Sam adores his blueberries and I adore my cherries. I rarely think to cook with cherries because then I would need to buy two bags every week! One to snack on and one to cook with.

I desperately wanted to make this Cherry Gazpacho. And I'm glad I did. Upon taking my first bite of this summery soup, the following words popped into my head: FRESH, cherries, cucumbers, FRESH, summer, basil, YUM.

PREPARE A BOWL OF CHERRY GAZPACHO SOUP

It’s a summery version of the traditional tomato-ey Spanish soup.

STEP 1

You will need two slices of 1-inch-thick Pullman bread. Drizzle 1 slice of the bread with olive oil on both sides.

In a medium skillet, fry the bread over moderate heat, turning once or twice, until golden, about 4 minutes.

Rub the fried bread slice with 1 whole garlic clove. Cut the bread into 1-inch cubes and transfer to a medium bowl.

STEP 2

ADD TO THE BOWL:

  • 1 garlic clove, thinly sliced

  • 1 red bell pepper, coarsely chopped

  • 1 yellow bell pepper, coarsely chopped

  • 1 seedless cucumber, peeled and coarsely chopped

  • 1 pound bing cherries, pitted (reserve 12 cherries for later)

  • 3 ounces tomato juice

  • 1 1/2 ounces red wine vinegar

  • 1/4 cup olive oil

  • Salt and freshly ground pepper

Let this mixture stand at room temperature for about 2 hours.

STEP 3

Meanwhile, remove the crust from the remaining bread slice. Cut the bread into 1/2-inch cubes and toss with 1/4 cup of olive oil.

Add the bread cubes to a skillet along with:

  • 1 thyme sprig

  • 1 whole garlic clove

Cook over moderate heat, stirring frequently, until the croutons are browned and crisp, about 4 minutes. Transfer the croutons to paper towels to drain. Discard the garlic clove and thyme sprig and season the croutons with salt.

STEP 4

Working in batches, puree the cherry and bell pepper mixture in a blender until completely smooth. Strain the gazpacho through a fine-mesh sieve into a medium bowl. Season the soup with salt, pepper and Tabasco.

STEP 5

Finally, ladle the cherry gazpacho into shallow bowls. Garnish with:

  • Reserved cherries, diced

  • Croutons

  • Torn basil leaves

Serve right away! Then make sure to have a Sparkling White Sangria ready to go with it!

HOW LONG GAZPACHO IS GOOD

Once you’ve prepared and enjoyed your first bowl of Cherry Gazpacho with Basil Soup, you can save the remainder for another 4-5 days in a air-tight container in the refrigerator.

WHAT IS GAZPACHO

A soup that hails from Spanish cuisine, it’s a soup that is served cold. It infuses a variety of flavors together from tomatoes, raw vegetables and spices. Gazpacho is fun to twist different flavors into the soup and this Cherry Gazpacho soup is just that - an amazing twist on adding a sweet fruit to recipe! It’s also been known to be called a “liquid salad”.

Cherries, Gazpacho, Soup, Vegetables
Soup
American
Cherry Gazpacho Soup with BasilA modern day version of this Spanish soup is so delicious and perfect for a summer meal! Sweet cherries, fresh vegetables and spicy flavors all blended together with some basil to create a refreshing bowl of soup that is so tasty!https://oi1294.photobucket.com/albums/b612/meganporta/CherryGazpachoSaladTHUMBNAIL_zpsjetompjj.jpg2017-1-1
Yield: 4
Author:

Cherry Gazpacho with Basil Recipe

A modern day version of this Spanish soup is so delicious and perfect for a summer meal! Sweet cherries, fresh vegetables and spicy flavors all blended together with some basil to create a refreshing bowl of soup that is so tasty!
prep time: 30 Mcook time: 2 H & 30 Mtotal time: 2 H & 60 M

ingredients:

  • Two 1-inch thick slices of white Pullman bread
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 garlic cloves, 1 thinly sliced
  • 1 red bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1 seedless cucumber, peeled and coarsely chopped
  • 1 pound bing cherries, pitted 12 cherries finely diced
  • 3 ounces tomato juice
  • 1 1/2 ounces red wine vinegar
  • salt and freshly ground pepper
  • Tobasco
  • 4 basil leaves, torn, for garnish

instructions:

How to cook Cherry Gazpacho with Basil Recipe

  1. Drizzle 1 slice of the bread with olive oil on both sides. In a medium skillet, fry the bread over moderate heat, turning once or twice, until golden, about 4 minutes. Rub the fried bread on one side with 1 whole garlic clove. Cut the bread into 1-inch cubes and transfer to a medium bowl. Add the sliced garlic, red and yellow bell peppers, cucumber, whole pitted cherries, tomato juice, red wine vinegar and ¼ cup of the olive oil. Season lightly with salt and pepper and let stand at room temperature for about 2 hours.
  2. Meanwhile, remove the crust from the remaining bread slice. Cut the bread into ½-inch cubes and toss with the remaining ¼ cup of olive oil. Add the bread cubes to the skillet along with the thyme sprig and the remaining whole garlic clove and cook over moderate heat, stirring frequently, until the croutons are browned and crisp, about 4 minutes. Transfer the croutons to paper towels to drain. Discard the garlic clove and thyme sprig and season the croutons with salt.
  3. Working in batches, puree the cherry and bell pepper mixture in a blender until completely smooth. Strain the gazpacho through a fine-mesh sieve into a medium bowl. Season the soup with salt, pepper and Tabasco.
Created using The Recipes Generator

 

Subscribe to get our latest updates by email and you will gain access to our exclusive grilled cheese ebook that contains 25 mouth-watering recipes!

    We won't send you spam. Unsubscribe at any time.
    Powered By ConvertKit

    Redhead in Bed Drink Recipe

    I'm a day late with this post again this week. I'm not sure how much time I will have in the coming days to post, so please forgive me for that.

    So, drinks! Summer drinks! I love them. For me, lovely Minnesota weather = fun drinks, bbq-ing and family/friend outside time. When you endure an insanely cold and treacherous winter, these things all become really exciting. I was excited to mix up a fun new cocktail for my husband and me to enjoy in the 95-degree weather this week. It's the kind of cocktail you can't drink more than one of, or at least I can't. Its sweetness satisfied me after just one, and we are saving the rest for another day. I have placed the remainder in the freezer for a post-surgery indulgence.

    In a medium bowl, toss together:

    3 pounds strawberries, hulled and coarsely chopped

    2/3 cup sugar

    Let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.

    In a blender, combine half each of:

    The strawberries and their juices

    1/2 cup plus 2 tablespoons vodka

    1/4 cup fresh lime juice

    1 cup of ice

    Puree and pour into a pitcher.

    Repeat with the remaining strawberries, juices, vodka and lime juice and 1 more cup of ice.

    Fill 10 glasses (or just 2, and chill/freeze the rest) halfway with ice. Pour into the glasses and top each with:

    1/2 tablespoon chilled Riesling

    Serve!

    I hope you are all enjoying this hot summer weather as much as I am.

    By the way, the pile of snow is gone. :)

    Redhead in Bed

    Summer drinks, summer drinks, I LOVE summer drinks! Adding this sweet and satisfying drink to my favorites list!

    Contributed by Megan Porta from pipandebby.com.

    Published June 09, 2011

    Print Friendly and PDF

    Serves: 10

    Total time: 25 min

    Redheadinbed"

    Ingredients:

    • 3 pounds strawberries, hulled and coarsely chopped
    • 2/3 cup sugar
    • ½ cup plus 2 tablespoons citrus vodka
    • ¼ cup fresh lime juice
    • Ice
    • 1/3 cup chilled Riesling
    Instructions:
    1. In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.
    2. In a blender, combine half each of the strawberries and their juices, the vodka and lime juice with 1 cup of ice and puree. Pour into a pitcher. Repeat with the remaining strawberries and juices, vodka and lime juice and 1 more cup of ice. Fill 10 collins glasses halfway with ice. Pour the drink into the glasses, top each with ½ tablespoon of Riesling and serve.