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Cherry Chipotle Gazpacho

8 INGREDIENTS • 13 STEPS • 15MINS

Cherry Chipotle Gazpacho

Recipe
One of the best way to enjoy cherries is straight up, hand to mouth, but they are also great to cook with. A great way to use them is in a cherry gazpacho, an interesting variation of the classic cold summer soup.
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One of the best way to enjoy cherries is straight up, hand to mouth, but they are also great to cook with. A great way to use them is in a cherry gazpacho, an interesting variation of the classic cold summer soup.
author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

15MINS

Total Time

$3.80

Cost Per Serving

Ingredients

Servings
4
us / metric
Cherry
455 g
Cherries, pitted
Roma Tomato
1.8 kg
Roma Tomatoes
or Plum Tomatoes
Bread
240 mL
Bread, torn
Yellow Bell Pepper
2
Yellow Bell Peppers
Sweet Onion
1
Small Sweet Onion, roughly chopped
Garlic
1 clove
Garlic
Chipotle Peppers in Adobo Sauce
1
Chipotle Peppers in Adobo Sauce, deseeded
or 1/2 tsp Ground Chipotle Pepper
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil

Nutrition Per Serving

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Calories
234
Fat
2.4 g
Protein
6.4 g
Carbs
50.2 g
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author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

Cooking Instructions

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step 1
Remove pits from the Cherries (455 g), then puree in a blender.
step 2
Run them through a fine mesh sieve to remove skins. (Optional for a smoother gazpacho.)
step 2 Run them through a fine mesh sieve to remove skins. (Optional for a smoother gazpacho.)
step 3
Blanch Roma Tomatoes (1.8 kg) in boiling water for 30 to 60 seconds, dunk in cold water and remove skins. Cut tomatoes in half to remove seeds and cores, straining any leftover juices into a bowl.
step 3 Blanch Roma Tomatoes (1.8 kg) in boiling water for 30 to 60 seconds, dunk in cold water and remove skins. Cut tomatoes in half to remove seeds and cores, straining any leftover juices into a bowl.
step 4
Tear Bread (240 mL) into pieces.
step 5
Toss bread pieces in reserved tomato juice and let sit to absorb juices.
step 6
Peel the Yellow Bell Peppers (2) with a vegetable peeler, remove core and seeds.
step 6 Peel the Yellow Bell Peppers (2) with a vegetable peeler, remove core and seeds.
step 7
Puree tomatoes in blender.
step 8
Roughly chop the Sweet Onion (1).
step 9
Add yellow pepper, onion and Garlic (1 clove) to blender and blend until smooth.
step 10
Add the cherry juice to the mixture.
step 11
Roughly chop the Chipotle Peppers in Adobo Sauce (1) and add to blender in small batches, blending and tasting until the desired spice level is reached.
step 11 Roughly chop the Chipotle Peppers in Adobo Sauce (1) and add to blender in small batches, blending and tasting until the desired spice level is reached.
step 12
With the blender running, add Extra-Virgin Olive Oil (as needed) in a slow stream.
step 13
Add moistened bread to blender in small batches, blending in until desired consistency. Serve chilled.
step 13 Add moistened bread to blender in small batches, blending in until desired consistency. Serve chilled.
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