- Chloe Grabham
How to make: Tomato and Cherry Gazpacho | Recipe
Think outside the produce box with this easy and refreshing recipe that brings together two uncommonly paired varieties of produce to create a crowd pleaser- Tomato and Cherry Gazpacho.
A modern take on the Spanish classic, the contemporary use of cherries gives the dish a hint of balanced sweetness.
Ideal as a starter served in shot glasses (10-12) or as a light lunch for 4, you will love how easy this soup is to make and how impressive it looks in the bowl, shimmering with dashes of crimson and coral pinks.
You will need
500g ripe tomatoes, any variety roughly chopped
200g cherries once the stones are removed
1/3cup-80ml olive oil and a little extra to spare
1-2 tablespoons balsamic vinegar
Fresh herbs- basil, tarragon and chervil (or whatever you have growing in the garden) to serve
Start by chopping up your tomatoes and placing them in the food processor or blender. De-stone your cherries and add these to the tomatoes in the food processor/blender
Whizz the mixture together until you get a soup like texture.
Keep the motor running and gradually add the olive to the mixture. Blend all together till the soup is smooth.
Season to taste with salt and pepper and mix in the vinegar to taste. Strain the soup mixture through a sieve and chill for at least 2hours.
Sprinkle the herbs on top with cracked pepper. You can also add a swirl of natural yoghurt if you wish.
This is based on the original recipe which featured in the Cornersmith cookbook.