Cherry & Strawberry Gazpacho

Summers in the Vancouver area are glorious and people try to make the most of the season. Picnics by the beach, patio parties and barbecue are on the list almost every weekend throughout the summer. Gazpachos are a huge hit with everyone at these informal parties. What I love the most about it is that it can be made in advance so you don’t really have to spend a lot of time in the kitchen on the day of the party. An added bonus is that it doesn’t involve the use of the stove or the oven (except for toasting the bread) so it is perfect for those days when the temperatures are sweltering.

The traditional tomato gazpacho is perhaps the most familiar but I thought it would be even better to make use of the ample berries available right now. I had a huge stock of strawberries and cherries at home and many of these were getting quite ripe. Ripe berries are even better for this gazpacho because of their intense sweet flavor.

The result is a tart, refreshing gazpacho with a fragrant hint of basil. The flavors are familiar enough for most people to like it but different enough to make you take notice. This one was a huge hit in our home so I’m definitely making this again for one of our outdoor parties!

Ingredients:

1 cup diced strawberries

1 cup pitted and diced cherries

1/4 cup red bell pepper

1/2 of a shallot

1 clove garlic

1/2 of a tomato

8-10 basil leaves

1 inch thick strip of a white sandwich bread

Salt & Pepper to taste

1 tbsp extra virgin olive oil

1 tsp butter

1 tbsp diced shallot, strawberries and a few leaves of basil for garnish (optional)

Start by heating up a pan on the stove on medium high heat. Melt the butter in the pan and toast the bread until golden brown on both sides. Remove and allow it to cool.

In a large bowl combine all the ingredients along with the toasted bread and olive oil. Mix, cover and allow to stand at room temperature for about two hours.

After two hours, process the ingredients in a blender until completely smooth. Place in the refrigerator for at least two hours until chilled. Serve in shallow bowls or in a glass with the garnish on top.