Chilled Cherry Gazpacho: Easy Andalusian Summer Soup (56 characters) 2026

This cherry gazpacho is a fresh, vibrant twist on classic Andalusian gazpacho, made with sweet ripe cherries, juicy tomatoes, red and green peppers, cucumber and a touch of garlic. It is silky, slightly sweet and tangy, and it comes together in just 15 minutes with no cooking at all. Serve it well chilled as a light starter or a cooling lunch on a hot summer day.

Cherry season is short, so this is the perfect way to make the most of it. The soup is naturally vegan, gluten-free if you use gluten-free bread, and very light at around 210 calories per serving. A popular trick for extra depth of flavor is to chop all the ingredients the night before and let them rest in the fridge, so the flavors meld beautifully before blending.

Whether you make it ahead or enjoy it freshly blended, this cherry gazpacho is always delicious. Try it on its own or topped with crunchy croutons, and it will be a hit at any table.

Ingredients for Cherry Gazpacho

Serves 4

• 350 g cherries, pitted
• 700 g tomatoes
• 100 g red pepper
• 60 g green pepper
• 1 garlic clove
• 80 g cucumber
• 40 g day-old bread
• 50 ml extra virgin olive oil
• Salt
• A splash of vinegar
• Cumin, to taste
• 250 ml cold water

How to Make Cherry Gazpacho Step by Step

1. Pit the cherries and chop the vegetables

First, pit 350 g of cherries. You can carefully use a knife or a cherry pitter, which makes the job much easier. Then roughly chop all the remaining ingredients and place them in a bowl with the cherries: 700 g tomatoes, 100 g red pepper, 60 g green pepper, 1 garlic clove and 80 g cucumber. Add 40 g of day-old bread.

2. Season, chill and blend

Mix these ingredients well with 25 ml of extra virgin olive oil, add a pinch of salt, a splash of vinegar and ground cumin to taste. Cover the bowl and let it rest in the fridge so the flavors settle; the resting time can be half an hour or up to the next day. After resting, add 250 ml of cold water and blend these ingredients while slowly pouring in the remaining 25 ml of extra virgin olive oil.

3. Strain and serve very cold

Once the ingredients are blended, pass the mixture through a fine sieve to get a very smooth texture. This step is optional, but the presentation will be much better if you do it. Serve the cherry gazpacho well chilled, garnished with a few cherries.

Tips for the Best Cherry Gazpacho

Let the flavors meld overnight

For an especially tasty gazpacho, wash, dry and cut the ingredients the night before and let them rest in a covered bowl in the fridge. This gives the sweet cherries, tomatoes and peppers time to blend into a deeper, more rounded flavor.

Adjust the texture to your liking

Straining the blended soup through a fine sieve gives a silky, elegant texture that is worth the extra minute. If you prefer a more rustic gazpacho, skip the straining and serve it as is, with a little extra cold water if it feels too thick.

Serve it ice-cold with the right toppings

This soup is at its best served very cold, so keep it in the fridge until the last moment. Enjoy it on its own or with crunchy croutons, and add a few fresh cherries on top for a pretty, seasonal touch.

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Even More Tasty Recipes to Cook for the Family

After years of testing and tweaking recipes in my own kitchen, I've come to believe the greatest dishes are built on simplicity, dependable methods, and serious flavor.

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