Hi everyone! My name is Jen and I write the food blog Savory Simple. I’m excited to be demoing a recipe for cherry gazpacho on Sunday, June 23rd at Bethesda Central Farm Market!
I moved to Bethesda just over one year ago and immediately fell in love with the farmers market. The fresh produce, vibrant colors and the delicious smells are incredibly inspiring to me as a recipe developer and food photographer.
You’re going to love this cherry gazpacho. It’s easy, fast, refreshing and perfect as a summer appetizer at parties. Gazpacho seemed like a perfect way to showcase market ingredients while being able to banter with people and answer questions.
I had one word in mind while developing this recipe: refreshing. As I experimented with more traditional gazpacho ingredients I ran into issues. Cucumbers, basil, bell peppers, vinegar and bread resulted in muddled flavors that fought with the natural lightness of the cherries. So I went back to the drawing board. Orange juice to enhance the cherries, lemon juice for a less acidic kick and shallots for a milder onion flavor. Mint instead of basil because it’s incredible with cherries. The results were exactly what I was seeking – a light, refreshing, sweet and savory chilled soup.
While showing you how to prepare the gazpacho I will also demo some basic knife skills and answer any cooking questions you might have. I’m looking forward to seeing you there!
Recipe developed by Jennifer Farley for Central Farm Markets
- 4 cups pitted cherries
- Juice from 1 large orange (about 1/4 cup)
- Juice from 1 lemon (about 2-3 tablespoons)
- 2 cloves garlic, smashed
- 2.5 Tbsp. shallot, minced
- 1 tsp. fresh mint, chopped finely
- Salt and fresh black pepper to taste
- Puree the cherries, orange juice, lemon juice, garlic, shallot and mint in a blender until smooth.
- Season with salt and pepper to taste.