Cherry Gazpacho

4 servings

45 minutes

The secret to this soup's success is truly summery, sweet and ripe tomatoes and cherries, which you won't mind putting in a soup bowl when they're in season. The soup's color isn't fire-red, but much more interesting - wine-burgundy (if you use dark tomatoes like bull's heart) or fiery red (with pink tomatoes), and the flavor delicately unfolds in a spiral - from vegetable and herbal notes to sweet fruity shades.

Energy value per serving

• Calories: 152.8
• Proteins: 5g
• Fats: 1.3g
• Carbohydrates: 31.2g

Ingredients

• Olive oil: 120 ml
• White bread for toast: 2 pc
• Garlic: 3 clove
• Red sweet pepper: 1 pc
• Yellow bell pepper: 1 pc
• Cucumbers: 1 pc
• Cherries: 450 g
• Tomato juice: 300 ml
• Red wine vinegar: 15 ml
• Salt: to taste
• Ground black pepper: to taste
• Thyme: 1 sprig
• TABASCO®: to taste
• Basil leaves: to taste

Cooking steps

1. Prepare all the ingredients.

2. Sprinkle a slice of bread with olive oil and quickly fry on both sides in a pan.

   Required ingredients:

   • Olive oil: 120 ml
   • White bread for toast: 2 pieces

3. Rub one side of the bread with a garlic clove, cut into small cubes, and transfer to a large bowl.

   Required ingredients:

   • Garlic: 3 cloves

4. Chop the second clove of garlic, remove the seeds from the sweet pepper, peel the cucumber and also remove the seeds, then cut both into small cubes.

   Required ingredients:

   • Garlic: 3 cloves
   • Red sweet pepper: 1 piece
   • Cucumbers: 1 piece

5. Add garlic, pepper, and cucumber to the bowl with the bread.

   Required ingredients:

   • Garlic: 3 cloves
   • Red sweet pepper: 1 piece
   • Cucumbers: 1 piece

6. Remove the pits from the cherries, add the berries to a bowl (save 12 berries to chop for serving).

   Required ingredients:

   • Cherries: 450 g

7. Pour in tomato juice, vinegar, and 60 ml of olive oil. Add salt and pepper, and let it sit at room temperature for 2 hours.

   Required ingredients:

   • Tomato juice: 300 ml
   • Red wine vinegar: 15 ml
   • Olive oil: 120 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Cut the crust off the second slice of bread, dice it, and mix with the remaining olive oil.

   Required ingredients:

   • White bread for toast: 2 pieces
   • Olive oil: 120 ml

9. Sauté in a pan with thyme leaves and remaining garlic, stirring. Transfer the croutons to a paper towel and discard the garlic. Season the croutons with salt.

   Required ingredients:

   • Garlic: 3 cloves
   • Thyme: 1 sprig
   • Salt:  to taste

10. Blend the mixture of vegetables and berries into a puree, strain through a sieve, season with salt, pepper, and add Tabasco to taste.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste
    • TABASCO®:  to taste

11. Pour the gazpacho into deep bowls, sprinkle each serving with croutons, crushed cherries, and garnish with basil.

    Required ingredients:

    • Basil leaves:  to taste