Sure, you’ve probably had gazpacho before—but you’ve never had gazpacho like this! Earthy beets complement tart, sweet cherries and zippy white balsamic vinegar for a fresh summer taste that will have everyone coming back for seconds. Leave the jalapeño seeds in if you like a little heat, or omit them if you prefer a more mellow flavor. This recipe also works beautifully in shot glasses as a cocktail party appetizer—just skip the relish and instead top gazpacho with a sliver of mint to ensure easy sipping. Pro tip: Buy roasted beets to avoid turning on your oven in the summer heat!
BEET AND CHERRY GAZPACHO
Yield: 8–10 appetizer portions
Time: 1 hour
- 3 celery stalks, washed and trimmed
- 1 medium seedless cucumber
- 1 red bell pepper
- 1 jalapeño
- 3 medium beets, cooked and peeled (about 2 ½ cups of chopped beets)
- 1 ½ cup pitted cherries, halved
- 3/4 cup white wine vinegar
- 1/2 avocado
- 2 tablespoons mint
- Salt and pepper to taste
1. Roughly chop all vegetables. Add all vegetables and 1 cup of the cherries to a large bowl, and cover with white wine vinegar and 1/4 cup water. Allow to marinate for at least 30 minutes and up to one hour.
2. Meanwhile, prepare the avocado-cherry garnish. Cut the avocado and remaining cherries into tiny cubes. Mince the mint. Combine all three ingredients in a small bowl and set aside.
3. Add the entire bowl of marinated vegetables to a high-powered blender or food processor, and purée until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Season to taste with salt and pepper.
4. Pour the gazpacho into bowls, top with the relish and enjoy immediately. This can be made up to three days in advance. Serve chilled.
Words and photography by Caroline Chambers