Summer Gazpacho With Ripe Red Cherries
SERVES 6 TO 8
Directions
In a large mixing bowl, combine the tomatoes, cucumber, bell pepper, onion, garlic, cherries, olive oil, salt, pepper, oregano, lime juice, vinegar, and Worcestershire sauce. Stir together thoroughly.
Transfer half of the mixture to a Cuisinart fitted with the stainless-steel blade. Pulse the machine several times and then process until the mixture is coarsely pureed, 20 to 30 seconds. Transfer the puree to another large bowl. In the same way, puree the second half batch. Combine both pureed batches in a single bowl, cover, and refrigerate 3 to 4 hours.
To serve, ladle the gazpacho into chilled soup bowls or mugs. Garnish each serving with a 1 teaspoon of sour cream and some chopped basil.
Making fresh gazpacho with ripe, garden-fresh tomatoes and cucumber is always a treat on hot summer days. But gazpacho tastes even better when you add ripe red cherries. The result may look like traditional gazpacho, but the sweet-tart flavor will bring many smiles to the table.
Ingredients
3 large ripe tomatoes, peeled and diced
1 large cucumber, peeled and diced
1 red bell pepper, stemmed, seeded, deveined, and diced
½ red onion, diced
1 garlic clove, diced
2 cups ripe red cherries, stemmed, halved, and pitted
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ tablespoon dried oregano
Juice of 1 lime
2 tablespoons balsamic vinegar or balsamic glaze
2 tablespoons Worcestershire sauce
¼ cup sour cream, for garnish
2 tablespoons chopped fresh basil, for garnish