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Cooking with Chef Hermann: Cherry Gazpacho

Cherry Gazpacho


  • 2 lb Tomatoes, chopped
  • ½ lb. Sweet Cherries, pitted
  • 1 small Italian pepper or Poblano
  • 1 ½ C Cubed day-old bread
  • 1/3 C Red Onion, chopped
  • ¼ C Sherry Vinegar
  • 1 garlic clove, chopped
  • ½ C Olive Oil
  • Salt and Pepper
  • 1 C Basil leaves, packed
  • Garnish: Slivered anchovies, chopped pistachios, grated parmesan cheese


Toss ingredients in bowl with olive oil and sherry vinegar, puree in small batches in food processor.  If too thick add a little water.  Chill, garnish and serve.