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Cherry Gazpacho with Goat's Cheese and Anchovies

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Cherry Gazpacho with Goat's Cheese and Anchovies

15 mins

6 people

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

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.

Ingredients
Method

1 Kg plum tomatoes or vine tomatoes really ripe, chopped into small pieces
200g fresh cherries, pitted
1 green pepper, core and seeds removed, chopped into small pieces
1 small onion, peeled and finely chopped
½ garlic clove, peeled and finely chopped
1 small piece of stale bread, finely chopped
9 tbsp Extra Virgin Olive Oil
3 tbsp Sherry Vinegar
Salt for seasoning

Prepare all the vegetables in advance and allow them to soak with a pinch of salt for at least 2 hours.
In a food processor or using a stick blender in a large bowl, blend all the vegetables and cherries until smooth.
Add the olive oil and sherry vinegar and blend again. If the soup is a bit too thick you can add some water to help it achieve the right consistency.
Season with salt to taste and chill in the refrigerator overnight.
The next day take the soup out, whisk or blend together and serve in six soup bowls or large glasses with a garnish of cubes of creamy goats cheese, anchovies and a drizzle of good extra virgin olive oil.

Ingredients

1 Kg plum tomatoes or vine tomatoes really ripe, chopped into small pieces
200g fresh cherries, pitted
1 green pepper, core and seeds removed, chopped into small pieces
1 small onion, peeled and finely chopped
½ garlic clove, peeled and finely chopped
1 small piece of stale bread, finely chopped
9 tbsp Extra Virgin Olive Oil
3 tbsp Sherry Vinegar
Salt for seasoning

Method

Prepare all the vegetables in advance and allow them to soak with a pinch of salt for at least 2 hours.
In a food processor or using a stick blender in a large bowl, blend all the vegetables and cherries until smooth.
Add the olive oil and sherry vinegar and blend again. If the soup is a bit too thick you can add some water to help it achieve the right consistency.
Season with salt to taste and chill in the refrigerator overnight.
The next day take the soup out, whisk or blend together and serve in six soup bowls or large glasses with a garnish of cubes of creamy goats cheese, anchovies and a drizzle of good extra virgin olive oil.

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Alvear Pedro Ximenez Vinegar 10 Year Old

£5.75
Heroina Extra Virgin Olive Oil

£12.90

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Cherry Gazpacho with Goat's Cheese and Anchovies

Alvear Pedro Ximenez Vinegar 10 Year Old