Cherry and Beet Gazpacho

Name: Cherry and Beet Gazpacho (Gazpacho de Cerezas)
Yield: Serves 8 to 10
Cuisine: Spanish
Ingredients: 2 medium-size garlic cloves, crushed with a garlic press; Coarse salt (kosher or sea); Coarse salt (kosher or sea); Coarse salt (kosher or sea); 1 medium-size Italian (frying) pepper, cored, seeded, and chopped; 1 medium-size Kirby (pickling) cucumber, peeled and chopped; 3 tablespoons chopped red onion; 2 medium-size garlic cloves, crushed with a garlic press; 1 medium-size beet (6 to 7 ounces), stemmed; 1¾ pounds ripest, most flavorful tomatoes, seeded and chopped; 2 cups pitted Bing cherries (see Note); Finely slivered mint leaves, for garnish; ¼ cup diced peeled cucumber, for garnish; 3 to 4 tablespoons coarsely chopped green pistachios and/or Minty Granita, for garnish; 3 to 4 tablespoons coarsely chopped green pistachios and/or Minty Granita, for garnish; About 1¼ cups chilled bottled spring water; 4 to 6 tablespoons sherry vinegar, preferably aged, or more to taste; ½ cup fragrant extra-virgin olive oil, plus more for drizzling; 1¾ cups cubed day-old country bread, crusts removed

Gazpacho de Cerezas

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Adapted from a soup prepared by Andalusia’s greatest young chef, Dani García, this dramatic gazpacho has a gorgeous pastel pink hue, the result of adding ripe cherries and beets to the usual base of tomatoes and bread. Pistachios, mint, and diced cucumber make a simple and sophisticated garnish. For something sublime, I suggest that you try this topped with a small scoop of Minty Granita or green apple sorbet. If fresh cherries are out of season, try the s

Ingredients

Europe
Spain
Mediterranean
Vegan
Andalusia
Soup

Ingredients

Method