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RECIPE
8 INGREDIENTS13 STEPS15min

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.
Cherry Chipotle Gazpacho Recipe | SideChef
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.
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
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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
15min
Total Time
$3.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
Cherries , pitted
9 cups
or Plum Tomatoes
1 cup
Bread , torn
1
Small  Sweet Onion , roughly chopped
1 clove
1
or 1/2 tsp Ground Chipotle Pepper
to taste
Extra-Virgin Olive Oil
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Nutrition Per Serving

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CALORIES
227
FAT
2.4 g
PROTEIN
6.2 g
CARBS
48.5 g

Cooking Instructions

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Step 1
Remove pits from the Cherries (3 cups) , then puree in a blender.
Step 2
Run them through a fine mesh sieve to remove skins. (Optional for a smoother gazpacho.)
Step 3
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.
Step 4
Tear Bread (1 cup) 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 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 12
With the blender running, add Extra-Virgin Olive Oil (to taste) in a slow stream.
Step 13
Add moistened bread to blender in small batches, blending in until desired consistency. Serve chilled.
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Nutrition Per Serving
Calories
227
% Daily Value*
Fat
2.4 g
3%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
48.5 g
18%
Fiber
6.4 g
23%
Sugars
25.3 g
--
Protein
6.2 g
12%
Sodium
76.8 mg
3%
Vitamin D
--
--
Calcium
116.4 mg
9%
Iron
2.3 mg
13%
Potassium
419.4 mg
9%
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