Cherry Gazpacho

This cherry gazpacho is light and refreshing! Perfect for summer parties or a light, healthy snack.

Cherry Gazpacho ~ Healthy Soup Recipe ~ Savory Simple

I’m nervous, you guys. I’m kind of an introvert and have never been very good at public speaking. However, several months ago I enthusiastically agreed to do a cooking demo at the local farmer’s market. Suddenly that demo is a week away. Eek. 

Cherry Gazpacho ~ Healthy Soup Recipe ~ Savory Simple

I decided I should make something that was easy and preferably didn’t involve any actual cooking. Gazpacho seemed like a perfect way to showcase market ingredients while being able to banter with people and answer questions. After a few experiments, I have my perfect recipe!

I had one word in mind while developing this recipe (NO, not “fear”). Refreshing. I wanted this chilled soup to be a refreshing summer snack or appetizer.

As I experimented with more traditional gazpacho ingredients I ran into issues. Cucumbers, basil, bell peppers, vinegar and bread resulted in muddled flavors that fought with the natural lightness of the cherries.

So I went back to the drawing board. Orange juice to enhance the cherries, lemon juice for a less acidic kick and shallots for a milder onion flavor.

Mint instead of basil because it’s incredible with cherries. The results were exactly what I was seeking- a light, refreshing, sweet and savory chilled soup.  I think you’ll like it.

Cherry Gazpacho
Prep Time
5 mins
Total Time
5 mins

This cherry gazpacho is light and refreshing! Perfect for summer parties or a light, healthy snack.

Course: Appetizer, Snack, Soup
Cuisine: American, Spanish
Servings: 8 servings
Calories: 46 kcal
Author: Jennifer Farley
  • 4 cups sweet cherries, pitted
  • Juice from 1 large orange (about 1/4 cup)
  • Juice from 1 lemon (about 2-3 tablespoons)
  • 2 cloves garlic, smashed
  • 2 1/2 tablespoons shallot, minced
  • 1 teaspoon fresh mint, chopped finely
  • salt and fresh black pepper to taste
  1. Puree the cherries, orange juice, lemon juice, garlic, shallot and mint in a blender until smooth.
  2. Season with salt and pepper to taste.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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