Cherry Gazpacho

This easy cherry gazpacho can be made in the blender in just a few minutes.

I know people are either lovers or haters of the cold tomato soup thing. I get it. It sounds all nasty when you put it that way. But add some cherries to farm fresh tomatoes and boat load of basil and I’m not sure summer life gets better than that.

Cherry gazpacho

Ok, some sangria on the side might kick it up a notch. Just a litttttle.

Chilled cherry gazpacho

I spent 4 months eating this stuff almost every single day when I lived in Spain. I got the only host family that didn’t try to shove fried food down my throat at every meal like all my other college friends and while at the time I would’ve appreciated some more food so I wouldn’t have had to sneak slices of meat in the middle of the night from the fridge to shut my growling stomach up (I swear they subsisted off of almost nothing!), if it meant giving up my beloved gazpacho starter to every meal, there’s just no way I would’ve gone for it.

Last summer I tried to recreate the awesomeness that I ate in Spain 10 years ago (oh my god, I’m old). This summer, I added cherries to make it just slightly sweet and fruity. It’s kinda like sangria meets soup and it’s beyond refreshingly delicious.

So hop on over to Megan’s blog today to grab the recipe. I’m guest posting over there while she’s off probably losing her mind with last minute wedding stuff enjoying her last day as a single lady before the “I Do’s” this weekend. You get the recipe and a bonus soundtrack.

(Edited to add: ok, looks like the link for the song didn’t transfer over on Megan’s blog so here you go…Ketchup Song…because it’s that  good.)

You’re welcome. Especially for the song.

24 Comments

    1. Running to the Kitchen Post author

      You need to go to Spain and experience the “real” thing, you’ll be an instant fan ;)

      Reply
  1. Kelly @ No Sugar Sweet Life

    Hopped on over, and thoroughly enjoyed as usual. I love tomatoes, but have never eaten gazpacho. Will try this with some leftover garden tomatoes soon. Though, my next “From Bookmark to Blog” eats will most likely be either your Pumpkin Hummus, or Pumpkin Goat Cheese dip. Do you recommend one over the other?

    Reply
    1. Running to the Kitchen Post author

      Getting ready for fall already? I’d have to say the goat cheese dip. Mostly for the goat cheese part rather than the pumpkin ;)

      Reply
      1. Kelly @ No Sugar Sweet Life

        Yeah, the goat cheese dip looked especially scrumptious! I’m working on developing a greek yogurt pumpkin bread this weekend and know I’ll have extra pumpkin :) (take 1 was a DIS-aster!!)

        Reply
        1. Running to the Kitchen Post author

          ooh, that sounds delicious! I hoarded cans of pumpkin from last year so I’m ready when the first cool day rolls around ;)

          Reply
  2. Ashley

    Sangria can kick anything up a notch. And I bet cherries would make gazpacho something I would enjoy eating. I’m looking forward to trying the combo! Thanks!

    Reply
  3. Katie

    Ohmhgosh, that Ketchup song. What a THROWBACK. I lived for it in college. I will be listening to it for the rest of the day…or my life. While I eat gazpacho.

    Reply
  4. Margie

    I made this for lunch today. What a celebration of the end-of-summer produce! It is excellent, the best gazpacho I have ever had. I kept clapping and saying, “Oh my word!” Delicious. Thank you.

    Reply
    1. Running to the Kitchen Post author

      Haha, picturing you clapping while eating this just totally made my day. So glad you liked it! :)

      Reply

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