INGREDIENTS:
- 4 ripe tomatoes
- 1 cup sweet cherries, pitted
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
INSTRUCTIONS:
- Begin by preparing the tomatoes. Score a small “X” on the bottom of each tomato and blanch them in boiling water for about 30 seconds. Remove the tomatoes from the water and plunge them into an ice bath. Peel off the skin, then chop the tomatoes into small pieces.
- In a blender or food processor, combine the tomatoes, sweet cherries and olive oil. Blend until smooth and well combined.
- Season the gazpacho with salt and pepper to taste. Adjust the seasoning as desired.
- Pour the gazpacho into bowls or serving glasses and refrigerate for at least 1 hour to allow the flavors to meld together and the soup to chill.
- Before serving, drizzle a little extra virgin olive oil over each bowl of gazpacho.
- Garnish with fresh basil leaves for a touch of freshness and aroma.