Cherry Gazpacho


  • 1 kg/ 2 lb tomatoes
  • 600 g/ 1.3 lb cherries
  • 15 g onion
  • 15 g stale bread
  • 1/4 fennel bulb and a little more, sliced for the garnish
  • 1/4 green pepper
  • 1 table spoon fennel fronds
  • 15 g sea salt
  • 1 garlic clove
  • 65 ml/2 fl oz olive oil and more for drizzling
  • 3 tablespoons sherry vinegar


  1. Place the tomatoes in boiling water for 1 minute, strain and run under cold water. Peel and seed the tomatoes and set aside.
  2. Chop the onion, garlic, pepper and fennel separately and set aside.
  3. With a cherry pitter, remove the stones and discard them, making sure that none are left in.
  4. Heat 1 to 2 tablespoons of olive oil in a pan and sauté the onions until soft for 4 to 5 minutes.
  5. Add the garlic and sauté for 3o seconds, then add the pepper and fennel; cook until tender, finally incorporate the tomatoes. Cover and cook over low heat for 6 to 8 minutes. Transfer the mixture to a bowl and leave to cool.
  6. Combine tomatoes, cherries and bread in a blender and blitz until smooth.
  7. Add vinegar and olive oil. Taste and add more vinegar or salt if needed.
  8. Transfer to a jug and chill for a couple of hours in the fridge.
  9. Serve in individuals bowls or cups. garnish with sliced fennel and fronds and drizzle with olive oil.
18 minutes

Cooking time

40 minutes

Preparation time



0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply