Preparation Time: 20 minutes
We felt like starting our month dedicated to Spanish cuisine with something really fresh, summery and healthy. We decided to take advantage of all the cherries bought from the supermarket yesterday with this cherry gazpacho recipe.
- 10 oz large black cherries
- 1 tomato
- ½ cucumber
- ¼ bell pepper (Orange, yellow or red bell pepper)
- 1 slice of baguette
- 1 large garlic clove
- ½ teaspoon smoked paprika
- 1 tablespoon organic apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 lemon
- Salt and pepper to taste
Wash and pat dry the cherries. Deseeding the cherries may seem a cumbersome task but it’s really pretty quick and simple. Follow a similar process as you would for an avocado. Use a knife to cut through the cherry to the seed all around in a single motion. Hold the two sides of the cherry, twist and pull apart. Pinch the seed out of the half of the cherry
Using a scraper, skin the cucumber and chop half. Chop the tomato, bell pepper, baguette slice and garlic. The copped pieces do not need to be really small as all the ingredients are going to go into a food processor. Add all the ingredients to a food processor and 1 tablespoon of the olive oil and puree till smooth. The gazpacho is ready. Make sure to taste and adjust for salt and pepper and add a squeeze of the lemon juice in for some zing.
Pour into bowls (you can use a strainer to strain some of the smaller pieces that may not have been pureed completely). Top with a few split cherries, slice of lemon and olive oil and serve.