Gazpacho, with a juicy twist
Spain’s beloved soup gets a seasonal makeover
Amigos, spring is in full swing here in DC (though this week it might not feel like it…!) Maybe cold soup isn’t the first thing you are thinking of right now, but the weather is going to warm up quickly and I want you to have this recipe, because, people, the cherries are getting ripe!
Of course I have shared my wife’s gazpacho recipe, which is still one of the most popular recipes on Longer Tables, but today I want to offer a gazpacho with a juicy twist: cherries. I’ve said it before, but you can gazpacho almost anything…from asparagus to zucchini!
Because we’re entering cherry season, the cherries you find are going to be sweet, plump, juicy, and bright red, which makes a soup that is not only delicious, but also beautiful in your bowl. Right now, we’re serving it at Jaleo as part of our Cherry Blossom Festival specials menu, so if you live in the area, you can come visit us before making this at home. We like to serve it with a little semi-aged Spanish goat cheese, like caña de cabra, or a fresh goat cheese—the creamy tang perfectly complements the sweetness of the cherries and the acid from the tomatoes and sherry vinegar.
Let me know how you like it!
Gazpacho de Cerezas
Cherry Gazpacho
Serves 4