
Flavors: Cherry and Tomato Gazpacho
- Food
- Recipe
Fiona Dunlap
Sweet cherries are a Middle Eastern fruit thought to have originated in Anatolia and later cultivated in al-Andalus.
Not the case for the tomato, of course, that American interloper. At Alejandro, a Michelin-star restaurant located in southeastern Spain, an elegant cocktail glass of this gazpacho kicks off their lengthy menu. You can increase the quantities to suit a normal-size dinner, but since the gazpacho is intense and dense, you won’t need large helpings. You will need to marinate it overnight.
In a bowl, combine all the ingredients except the olive oil and herbs, stir roughly together and leave to marinate overnight.
The following day, tip the mixture into a food processor and blend to a smooth puree. Strain into a bowl and return to the blender. With the machine running, slowly add the olive oil to achieve a smooth emulsion.
Serve in small glasses, garnished with a few drops of extra-virgin olive oil and the mint or basil leaves.
Reprinted with permission from Andaluz: A Food Journey through Southern Spain,
Fiona Dunlop , 2018, Interlink Books, 978-1-62371-999-9, $35 hb, www.interlinkbooks.com.

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