Have you heard of the cherry gazpacho? Well, it is a refreshing and very original cold soup with which you will be speechless for its incredible texture and flavor, very different from the traditional Andalusian gazpacho. And watermelon, beet or strawberries, so as you see, you can choose the ingredients that you like the most and do it in your way. If you don know how to make an easy and rich cherry gazpacho, stay in recipes and read this step by step.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make cherry gazpacho: |
| 250 grams of red tomatoes 1 clove of garlic 1½ red pepper 150 grams of cherries (better pillory) 2 slices of hard bread 1 tablespoon of vinegar from Jerez or Apple 2 tablespoons of virgin olive oil Extra 1 pinch of salt 1 pinch of ground pepper 1 handful of pictures to accompany 50 milliliters of water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, without cooking |
Ingredients to make cherry gazpacho:
1. The first step to elaborate this original gazpacho recipe is to wash them and remove the bone and the tongue. A simple way to bone them is to do it as if they were avocados: taking a knife, cutting in half of the cherry from where the rabbit begins and turning the knife until we reach the blur again, then we separate the two halves and with the tip of the knife We remove the bone of the part that has it.
2. Next, we wash and cut the mature red tomatoes and the pepper in Tozos. And at the same time, we put the slices of bread in the vinegar so that they absorb the taste.
3. On the other hand, we peel and cut the garlic into slices previously removing the germ of the center so that the flavor does not repeat us because it will be raw in the cherry gazpacho.
4. Then, in an electric blender or a glass of Túrmix we place the mature tomato and pepper and crush everything well.
5. Then add the garlic and boneless cherries and crush again again.
Trick: You can also add other fruits and prepare a cherry gazpacho and watermelon for example.
6. Then add the slices of bread along with the vinegar we have chosen and crush it again. Then little by little we add the olive oil in the form of a thread crushing at the same time so that the cherry gazpacho is emulsified and the liquid ingredients on the one hand do not have and the solids separated by another.
Trick: Apple vinegar will give a sweeter touch to the cherry gazpacho, instead Jerezs will be much more acidic but will contrast more with the sweet fruits.
7. Finally, we cast this cold cherry soup through a fine strainer to avoid finding some unwanted skins or pepitas later and add a pinch of salt and ground pepper to our liking.
8. The cherry gazpacho has to be very cold, so it is preferable to put it in the refrigerator until it is served in its casserole, cup, container, deep dish, etc. And to decorate it we pour a tablespoon of extra virgin olive oil in the form of a thread around and place some homemade pictures in the center. And if you like the original and different gazpacho recipes, do not miss the ones that I recommend below: – Beetroot gazpacho
– Strawberry Gazpacho
– Melon gazpacho with ham
– Sandia gazpacho with strawberries
