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.
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