VEGAN

Cherry Gazpacho

⏳ Time

45 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

The secret to the success of this soup lies in the truly summery, sweet, and ripe tomatoes and cherries that you won't hesitate to add to your soup bowl during the season. The soup takes on a color that is not a fiery red but a much more interesting wine-burgundy (if you use dark tomatoes like heirloom varieties) or a vibrant orange (with pink tomatoes), and the flavor unfolds delicately in a spiral — from vegetable and herbal notes to sweet fruity undertones.

Ingredients

Olive Oil - 5 fl oz
White bread - 2 pieces
Garlic - 3 cloves
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Cucumbers - 1 piece
Cherry - 15 oz
Spiced Tomato Juice - 10 fl oz
Red Wine Vinegar - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste
Thyme - 1 sprig
TABASCO® - to taste
Fresh basil leaves - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Sprinkle a slice of bread with olive oil and quickly toast it in a skillet on both sides.

Step 3

Rub one side of the bread with a clove of garlic. Cut into small cubes and transfer to a large bowl.

Step 4

Mince the second clove of garlic, remove the seeds from the bell pepper, peel the cucumber with a vegetable peeler and also remove the seeds, then chop both into small cubes.

Step 5

Add garlic, pepper, and cucumber to the bowl with the bread.

Step 6

Remove the pits from the cherries and add the berries to a bowl (set aside 12 berries to chop for serving).

Step 7

Pour in the tomato juice, vinegar, and 60 ml of olive oil. Season with salt and pepper, and let it sit at room temperature for 2 hours.

Step 8

Trim the crust off the second slice of bread, cut it into cubes, and toss it with the remaining olive oil.

Step 9

Sauté in a skillet, stirring, with sprigs of thyme and the remaining garlic. Transfer the croutons to a paper towel and discard the garlic. Season the croutons with salt.