Spanish Picota Cherry Gazpacho

“A refreshing and zingy variation on the usual gazpacho, your five a day in one.” – Kerstin Rodgers*

*Recipe created by Kerstin Rodgers

Serves: 4

Preparation time: — minutes

Cooking time: — minutes

  • 500g Spanish Picota cherries, 700g unpitted
  • 1 red pepper, roasted, skinned, seeded
  • handful of cherry tomatoes
  • 150g breadcrumbs
  • 2 cloves garlic
  • 150ml olive oil
  • 2 tbsp sherry vinegar
  • 1/2 tbsp sea salt
  • 100g goats cheese or feta to garnish
  • cucumber diced, to garnish
  • chives or red onion to garnish
  1. Blend all ingredients except the garnishes together
  2. Chill overnight
  3. Serve with the cheese/cucumber/chives/cherries to garnish