Cherry Gazpacho

• 1 pound pitted tart cherries, halved
• 1 pound cherry tomatoes halved
• 1/2 pound red bell pepper, chopped
• 1/2 pound cucumber, peeled, seeded and chopped
• 2 medium garlic cloves smashed
• 1/4 cup Black Star Farms Cherry Verjus
• 1/4 cup extra virgin olive oil
• 1/4 pound focaccia, torn and toasted
• Kosher salt and freshly ground black pepper

Garnish:

• Basil oil
• 1 cup pitted sweet cherries, chopped
• 8 large basil leaves, torn

Combine all ingredients in a large stainless steel mixing bowl. Season with salt and pepper and let stand at room temperature for 2 to 3 hours. Transfer mixture to a blender, puree until smooth and adjust seasoning as needed. Transfer to a sealed container and chill (optional). Portion gazpacho into bowls, garnish with chopped cherries, basil leaves and a light drizzle of basil oil.