Bell Pepper and Cherry Gazpacho Recipe

Ingredients:

• 3 red bell peppers, seeded and roughly chopped
• 2 cups pitted sweet cherries
• 1 large cucumber, peeled and roughly chopped
• 1 jalapeno pepper, seeded and chopped
• 1/4 red onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a blender or food processor, puree the bell peppers, cherries, cucumber, jalapeno, red onion, and garlic until smooth.
2. Stir in the sherry vinegar, olive oil, salt, and black pepper. Cover and refrigerate for at least 30 minutes, or until well chilled.
3. Serve the gazpacho garnished with chopped cilantro.

Verdict:

This refreshing gazpacho is the perfect summer soup. The combination of sweet cherries and spicy jalapeno with the bell peppers and cucumber is simply irresistible. The sherry vinegar and olive oil help to balance the flavors and add depth to the dish. The cilantro garnish adds a fresh, herbaceous note to the soup. This gazpacho is full of vitamins and antioxidants, making it a healthy and delicious addition to any meal.

Serving Suggestions:

• Serve with slices of fresh crusty bread for a light lunch or dinner.
• Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a perfect summer meal.
• Garnish with additional chopped vegetables, such as diced cucumber or cherry tomatoes, for added texture and flavor.