Cherry Gazpacho

Cherry Gazpacho

I’m feeling nostalgic today…yesterday was the 1st anniversary of my personal challenge to photograph and write about what I’m eating everyday (including Sunday) without repeating a recipe.That would make today’s recipe and photo blog number 366, but who’s counting?

So, Happy First Birthday, dear blog! I should probably bake a cake but my first blog (June 28, 2009) was for Shrimp Gazpacho and it’s worth repeating, at least to an extent.

As delicious as that simple gazpacho was, I don’t have shrimp or avocado on hand. But I do have several pounds of cherries, so I’ll switch it up a bit using these luscious rubies, so sweet and wonderful at this time of the year.

Recipe: Cherry Gazpacho

Ingredients

  • 48 ounces V-8 or tomato juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced fresh garlic
  • 1 large cucumber, peeled, halved lengthwise, seeded and coarsely chopped
  • 1 green bell pepper, seeds and ribs removed, cut into 1/4-inch dice
  • 1 yellow pepper, seeds and ribs removed, cut into 1/4-inch dice
  • 2 teaspoons finely chopped jalapeno pepper
  • 4 cups pitted sweet cherries, quartered
  • 1 1/2 cups loosely packed basil, torn

Instructions

  1. Combine V-8 or tomato juice with lime juice and garlic. Stir in cucumber, peppers, cherries and basil. Season to taste with kosher salt and freshly ground pepper, if desired.

Time: 40 minutes (pitting cherries is time consuming)

Number of servings (yield): apx. 10 cups

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