The perfect summer soup. Everybody´s doin it!!
Spain is unquestionably the champion of cold soups. You’ve got the nutty, garlicky goodness of a classic ajo blanco malagueño, the creamy voluptuousness of salmorejo, as well as the undisputed king of them all; gazpacho.This Andalusian specialty is a must for anyone experiencing the sultry summer heat of southern Spain, and you’re sure to see locals quenching their thirst with a big glass of this vegetable-juice-à-la-Spain. Flavoured gazpachos I have noticed are becoming more popular in tapas bars and restaurants in Spain, and my favourite new version includes a handful of cherries thrown into the classic mix of tomatoes, cucumber, and garlic—providing a touch of sweetness and elevating the freshness of the soup to a whole new level!
The garnish for this particular gazpacho is a bit unusual but it works. Some creamy goat’s cheese works really well with the sweetness in the soup, whilst the salty anchovies provide depth to the dish.
Cherry gazpacho
500g plum tomatoes or vine tomatoes really ripe, chopped into small pieces
350g fresh cherries, pitted
1 small cucumber (150g) , peeled and seeds removed
1 large garlic clove, peeled and finely chopped
1 small piece of stale rustic bread (100g), finely torn
9 tbsp Extra Virgin Olive Oil
3 tbsp Sherry Vinegar
Salt and pepper for seasoning
Prepare all the vegetables and fruit in advance and allow them to soak
with a pinch of salt for at least 2 hours.
In a food processor or using a stick blender in a large bowl,
blend all the vegetables and cherries until smooth.
Add the olive oil and sherry vinegar and blend again.
If the soup is a bit too thick you can add some water to help it achieve the right consistency.
Season with salt to taste and chill in the refrigerator overnight.
The next day take the soup out, whisk or blend together and serve in six soup bowls or large glasses with a garnish of cubes of creamy goats cheese, anchovies and a drizzle of good extra virgin olive oil.
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