Enjoy this cold, palate-enticing soup as an appetizer in part of a latin themed dinner experience.

Cherry Gazpacho:
3 slices day old French bread, no crusts
2 pounds vine-ripe tomatoes, seeded and chopped
2 small cucumbers, chopped
1 yellow bell pepper, seeded and chopped
1 medium sweet onion, chopped
2 garlic cloves, chopped 
1 cup tomato juice with 1 cup water
1 tablespoon sugar
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup sweetened cherry juice with 1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
1/4 cup fresh parsley, chopped
1/2 lemon, juiced

Possible Garnishes:
Chopped tomato
Chopped cucumber
Chopped bell pepper
Lemon wedges

Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, juice, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls and top with desired garnishes.

Popularity: 11% [?]