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Servings:

Cherry Chipotle Gazpacho

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.

Total Time

15min

0.0

0 Ratings

Author: Julia Eats

Servings:

Ingredients

•

3 cups

Cherries , pitted

•

9 cups

Roma Tomatoes

or Plum Tomatoes

•

1 cup

Bread , torn

•

Yellow Bell Peppers

•

Small Sweet Onion , roughly chopped

•

1 clove

Garlic

•

Chipotle Peppers in Adobo Sauce , deseeded

or 1/2 tsp Ground Chipotle Pepper

•

as needed

Extra-Virgin Olive Oil

Cooking Instructions

Remove pits from the Cherries (3 cups) , then puree in a blender.

Run them through a fine mesh sieve to remove skins. (Optional for a smoother gazpacho.)

Blanch Roma Tomatoes (9 cups) 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.

Tear Bread (1 cup) into pieces.

Toss bread pieces in reserved tomato juice and let sit to absorb juices.

Peel the Yellow Bell Peppers (2) with a vegetable peeler, remove core and seeds.

Puree tomatoes in blender.

Roughly chop the Sweet Onion (1) .

Add yellow pepper, onion and Garlic (1 clove) to blender and blend until smooth.

10.

Add the cherry juice to the mixture.

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.

12.

With the blender running, add Extra-Virgin Olive Oil (as needed) in a slow stream.

13.

Add moistened bread to blender in small batches, blending in until desired consistency. Serve chilled.

Nutrition Per Serving

CALORIES

234

FAT

2.4 g

PROTEIN

6.4 g

CARBS

50.2 g