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Cherry gazpacho with herbed goat cheese

Course Soup
Cuisine French
Keyword cherry recipes, cold soup, summer soup
Prep Time 30 minutes
Cook Time 0 minutes
Servings 4


  • 10 oz cherries* I used a mix of rainier and bing
  • 2 very ripe heirloom tomatoes
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 cucumber
  • 1/4 red onion
  • 6 leaves of basil
  • 2-3 sprigs of dill stems removed.
  • 2 tbsp hazelnut meal or almond meal
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • Freshly ground pepper to taste
  • About 4 oz herbed goat cheese plain works too


  • Prep the first 8 ingredients: starting with washing and pitting the cherries; wash, seed and cut up the peppers;  peel and dice the cucumber; wash, core and cut up the tomatoes; dice the red onion, wash and grossly mince the herbs.
  • Place it all in the blender and add the hazelnut meal, vinegar, olive oil, salt and pepper. Blend on high until very smooth (longer than you think you have to, otherwise you'll feel the cherry skins.)
  • Place the blender pitcher in the fridge for a couple of hours to chill.
  • Before serving, give it one last whirl, and pour in bowls. Add crumbled goat cheese on top, and some dill or basil for garnish.


Age for babies: 10-12 months.
*In summer, I freeze a bag of pitted cherries to use all year long. Here's how.