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Cherry Gazpacho with Goat’s Cheese and Anchovies

6 people
Easy

Prep time
10 mins

Cook time
5 mins

Total time
15 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

1 Kg plum tomatoes or vine tomatoes really ripe, chopped into small pieces
200g fresh cherries, pitted
1 green pepper, core and seeds removed, chopped into small pieces
1 small onion, peeled and finely chopped
½ garlic clove, peeled and finely chopped
1 small piece of stale bread, finely chopped
9 tbsp Extra Virgin Olive Oil
3 tbsp Sherry Vinegar
Salt for seasoning

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Introduction

Flavoured gazpachos are becoming more popular in tapas bars and restaurants in Spain. In this recipe, I add to the basic gazpacho mix of tomatoes, green pepper, onion and garlic, some fresh cherries which provide a touch of sweetness to the soup. Make sure you make the gazpacho in advance and chill it in the refrigerator. The flavours will blend better and provide the soup with more depth and colour. The garnish for this gazpacho is a bit unusual but it works. Some creamy goat’s cheese will work really well with the sweetness in the soup, whilst the salty anchovies provide depth to the dish.

Method

Prepare all the vegetables 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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Alvear Pedro Ximenez Vinegar 10 Year Old

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Cherry Gazpacho with Goat’s Cheese and Anchovies

Ingredients

Introduction

Method

Shop Ingredients

Alvear Pedro Ximenez Vinegar 10 Year Old

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