cherry gazpacho

Cherry Gazpacho

Serves 8–10


  • 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
  • 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.