NutritionSortLoading...
Loading...

1 ½ pounds sweet cherries, pitted, divided (see Substitutions)

2 mini cucumbers, peeled and cut into large chunks, divided

1 red bell pepper, seeded and cut into large chunks, divided

1 garlic clove

½ cup extra-virgin olive oil, plus more for serving

¼ cup water

3 tablespoons sherry vinegar, plus more to taste (see Substitutions)

½ teaspoon fine salt, plus more to taste

8 ice cubes (see Notes)

Mint leaves, thinly sliced, for garnish (see Substitutions)

Select allAdd

1. Reserve a handful of the cherries, half of the cucumber chunks and half of the bell pepper chunks for the topping. Slice them as thinly as possible, keeping them in separate piles.

2. In a blender, combine the remaining cherries, cucumbers, bell pepper, garlic, olive oil, water, vinegar, salt and ice and puree until smooth. Taste, and season with more salt and/or vinegar as needed.

3. Divide the soup among four serving bowls. Top with mint leaves and the reserved cherries, cucumbers and bell pepper. Drizzle with olive oil and serve cold.

Substitutions

Fresh cherries >> frozen cherries. (See Notes.)

Sherry vinegar >> red wine vinegar, white wine vinegar or champagne vinegar.

Mint >> basil or Thai basil.

Notes

If using frozen cherries, it’s best to defrost them first. If you don’t, you might need to add extra water to get the blender blades moving, and it will initially have the thick consistency of a smoothie. To correct that, after blending either briefly microwave the gazpacho on HIGH in 30-second increments, or let it sit at room temperature for 1 to 2 hours. You probably will not need ice if using frozen cherries.