Easy Spanish Cherry Gazpacho Recipe

We love the traditional Andalusian gazpacho, but the summer is long, so we have plenty of hot days to try different gazpacho recipes.

One creative Spanish cold soup recipe is the one for cherry gazpacho, and once you try it you won’t be able to get enough.

In this article, we will show you how to make the cold Spanish soup recipe step by step, with some tips that will make the storing and serving process easier.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Asparagus gazpacho
• Zucchini gazpacho
• Corn gazpacho

Background of the Dish

The classic Andalusian gazpacho is one of the oldest recipes in the region, but the fruit versions are relatively new.

During the 1980s people started getting bolder with the alternatives to the gazpacho that they created, and thanks to that different types of fruity gazpacho, like the watermelon gazpacho and the strawberry gazpacho, were born.

The cherry gazpacho is an even newer alternative to the traditional dish, but it managed to stand out and gain everyone’s hearts.

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Things You’ll Need for Cherry Gazpacho 

To make this easy cherry tomato soup recipe, you need tomatoes, cherries, bell pepper, onion, olive oil, and sherry vinegar as the main ingredients.

You will also need a food processor or blender to make the cherry gazpacho.

Ingredients

• 1kg ripe tomatoes.
• 1 red bell pepper
• 1 clove garlic
• 1 onion
• 250g cherries
• 2 tablespoons of sherry vinegar 
• Salt and pepper to taste)
• 4 tablespoons of extra virgin olive oil
• 1/2 cup (120 ml) water

How to Make Cherry Gazpacho – Step by Step Guide

1. To start making this cold cherry soup just wash and pit the cherries. Set them aside.

2. Then, wash and cut the tomatoes and red bell pepper into pieces. You can remove the seeds if you prefer.

3. After that, peel and cut the onion into small pieces. They don’t have to be even pieces, as you will blend them later.

4. Now grab a mixer or blender, put the peeled garlic, the water, the pieces of tomato, pepper, and onion. Blend until you get a consistency similar to a sauce with chunks, then add the cherries and blend again.

5. Once the vegetables and cherries are crushed, almost in a homogeneous mix, add the salt, pepper, olive oil, and vinegar. Mix and process everything together.

6. Then, taste the cherry to see if it needs more seasoning and add more if necessary.

7. As an optional step, you can pass the cherry gazpacho through a strainer to remove any remaining chunks, or you can leave it as is.

8. For the final step, just take the cherry tomato soup to the fridge for 2 hours before serving it.

Substitution of Ingredients

This recipe doesn’t call for weird ingredients, but still, there are a few changes that you can make to the gazpacho ingredients.

For example, if you can’t find good fresh tomatoes, then you can make this Spanish summer soup with canned tomatoes.

If you aren’t the biggest fan of cherry, then a good alternative is to make a berry gazpacho, following the same steps and just adding a mix of berries for the fruit.

When it comes to the garlic, onion, and red bell pepper, you can use them in the amount of your choice for this cherry gazpacho, or avoid them if you are going for a sweeter version.

For more fruity Andalusian gazpacho feel free to check the Spanish cold peach soup and the mango gazpacho from Axarquía.

And if you want to try other Spanish cold soups, the sweet corn gazpacho, keto gazpacho, or the green tomato gazpacho are super delicious and easy to make.

Tips on Serving Cherry Gazpacho

The most important thing about serving the cherry gazpacho is that it has to be cold, but besides that, you can do anything you want.

For example, you can serve the cold Spanish soup on deep plates as a main dish, or in shot glasses to serve as tapas.

You can serve it with some slices of serrano ham on top, or some shredded manchego cheese (although in that case, it wouldn’t be a vegan gazpacho).

Besides that, you can add some crunchiness to this Spanish cold tomato soup by adding toasted nuts or bread croutons.

Try the heirloom tomato gazpacho, a delicious and flavourful gazpacho made with the juiciest of tomatoes, and the gazpacho de mango.

There are of course other delicious Spanish cold soups with fruits like the pineapple gazpacho, fruit gazpacho with raspberry, peach gazpacho, or blueberry cold soup.

How to Store Cherry Gazpacho

You can store the cherry gazpacho for up to 2 days in the fridge.

To do that, you have to place the Spanish chilled soup in a large bowl and cover it with plastic wrap.

The plastic should be in contact with the cherry gazpacho, as this will prevent it from forming a crust on top.

Unfortunately, you can’t store this vegetable gazpacho for more time than that, but some Spanish cold soups that can be stored for longer are the beet gazpacho, the avocado gazpacho, and the gazpacho with canned tomatoes.

Recipe Card: Cherry Gazpacho

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