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


  • 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


  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

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Cold soups"

One Response to Cherry Gazpacho

  1. Watley says:

    I liked the article and assume you have more such material?
    If yes, so please note it because it is somewhat uncommon for me in the present
    instant, and not only for me, that is my view.

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