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.
Ok, some sangria on the side might kick it up a notch.
Just a litttttle.
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 traditional gazpacho 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.
If you want a cold soup without fruit, check out this chilled avocado citrus soup for another refreshing recipe like this!
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.
MORE CHILLED SOUP RECIPES TO TRY:
Cucumber gazpacho
Chilled mango melon soup
Chilled strawberry soup
Thai pea soup
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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?
Getting ready for fall already? I’d have to say the goat cheese dip. Mostly for the goat cheese part rather than the pumpkin ;)
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!!)
ooh, that sounds delicious! I hoarded cans of pumpkin from last year so I’m ready when the first cool day rolls around ;)
I have never tried gazpacho. My family might freak out, but I think I need to give it a try. Your’s looks delicious!
i think i could handle gazpacho more with lots of cherries in it! so beautiful!
We just made gazpacho for the first time this week! cherries? yum.
I’m nervous about the cold soups, but might give this a try…love the story of sneaking meat at night :)
Wow what a fun take on this dish! Bookmarked!
It’s so pretty, Gina! I love the cherry garnish. And how dare you taunt us w/talk of hot Spanish men in your main post and produce zero pictures. Shame on you. ;)
I’m still searching for “the one” to turn me into a gazpacho fan. Hopping over how – happy Friday, Gina!
You need to go to Spain and experience the “real” thing, you’ll be an instant fan ;)
Oh my gosh it sounds wonderful! I love gazpacho and a cherry one? I’m all over it! I’m going to head over and check out the recipe! Have a great weekend!!
Looks beautiful – I’d never think of adding cherries to gazpacho.