If you love cherries, this is the peak of cherry season and there are so many varieties to choose from... I am pretty sure this recipe will work with all of them. Please enjoy my new Cherry Gazpacho 🍒 — it's creamy and savory and my taste testers loved it! I hope you will too!

Cherry Gazpacho

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  • High speed blender
  • Pitcher


  • 1⅓ cups pitted cherries + a few extra for garnish (I used Mt. Rainier Yellow Cherries but Deep Red would be gorgeous and delicious, too)
  • 1 cucumber peeled and cut into medium size pieces
  • 1 red pepper deseeded and cut into medium size pieces
  • 2 garlic cloves minced
  • ½ cup olive oil + extra for serving
  • 3 tbsp sherry vinegar
  • pinch salt
  • Few sprigs fresh mint for garnish


  • Add cherries, cucumber, red pepper and garlic to a high speed blender and blend on high for a few minutes. 
  • Slow the speed of the blender, drizzle in the salt, vinegar and oil, and continue to blend until creamy (about 1 minute).
  • Decante into a pitcher and refrigerate for a few hours before serving cold.  
  • Top with fresh mint, chopped cherries and drizzle of olive oil as desired. 
    Any leftover gazpacho can be refrigerated for up to 5 days in a sealed glass container. You may want to blend again briefly before serving. 

Posted On

July 8, 2024

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