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Cherries bring an unexpected twist to tapas classic gazpacho. Cherry gazpacho is a quick, easy and refreshing treat - perfect for lazy summer days!
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Cherries have arrived at the shops and I. Can't. Get. Enough. Of. Them.
Another thing I can't help is my thoughts drifting back to last summer and to the day, when I'd just schlepped back home. Armed with the first cherries of the summer I started to put together a photo which quickly became one of my all time favourites.
And boy, am I glad it did, as that very photo turned out to be the first photo of first my book (yes, still only available in Finnish...)
Full of excitement (and nerves) I sat down and tapped away a blog post in which I shared my big news with you all.
Luckily there was more excitement than there were nerves as in case I had at this point had any idea just how much work would lie ahead, I would have probably paralyzed on the floor, stuffing my panic-stricken face with every single one of those cherries.
Good job I didn't, as that day resulted in two cherry recipes for the book: this cherry gazpacho and a cherry and red wine compote I served with my no-churn, no-fuss cream cheese ice cream.
It was no mean feat for the test audience either. Their ungrateful job was to decide, which of my gazpachos would end up in the book: watermelon gazpacho or this cherry gazpacho.
In the end Cat Blogger's vote turned out to be the winning one.
"Cherry gazpacho - without a doubt. They're both delish, but this is just the right amount of... well, weird!"
My cherry gazpacho is inspired by the tapas bar streets of Malaga, where Dani Garcia's, one of the region's most renowed chefs' version has garnered a veritable cult following.
So, in case you find yourself lost and hungry in Malaga, make sure to head over to his restaurant KGB!
As a tapas this serves 4, as a shot up to 12
Gazpacho de cerezas – cherry gazpacho:
500 g pitted cherries (appr. 700 g unpitted ones)
1 tomato
½ red bell pepper
½ red onion
½ jalapeño
1 dl olive oil
1 tbsp red wine vinegar (or sherry vinegar)
1 tsp salt
To serve: crispy, roasted Serrano ham crisps and/or crumbled Feta cheese
Halve the tomato and remove the hard core.Do the same with the pepper.
Measure the ingredients into a blender/ food processor and whizz until smooth. For the silkiest, smoothest finish, run the gazpacho through a sieve.
Chill for at least a couple of hours before serving (as this will also let the flavours develop).
Check the taste, add more salt and/ or vinegar if needed and serve. Ahhhhh.
And now over to you! What are your favourite gazpachos?
The traditional take? Ajo Blanco; the white gazpacho? Cooling cucumber version? My fruity watermelon variety?
Or hey - would you like to share your own recipe (please do!)
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ANYONE FOR SECONDS?
SHARING IS CARING!
