Recipe: Nothing Traditional Cherry and Black Garlic Gazpacho

If we had to choose a favourite for the summer season, it would undoubtedly be Gazpacho.

Cherries are in season, so what better way to give the traditional version a twist. Delight your loved ones with this innovative recipe for Gazpacho with cherries and black garlic, made with the best Elizondo products.


  • 6 tomatoes (medium ripe raf)
  • 150 gr dried tomatoes
  • 12 ripe cherries
  • 1/2 red pepper
  • 1 red onion
  • 1 clove black garlic
  • 1 small cucumber
  • 1 slice of thick-crusted bread (optional)
  • 150 ml of Olive Oil Infused with Black Garlic
  • 3 tablespoons Elizondo PX sherry vinegar
  • salt and pepper to taste


In a small bowl with half a cup of water, put the sun-dried tomatoes to rehydrate for at least 20 minutes, once rehydrated remove them from the bowl and put the slice of bread to soak in the same water you put the tomatoes in.

Cut the tomatoes and the spring onion into quarters, the pepper into pieces, peel the garlic clove and the 6 cherries (the other 6 for garnish) and put them in a blender together with the bread and its water, the oil, the vinegar and the salt.

Blend all the ingredients well for at least 2 minutes, if it is too thick, add a little water.

Now, using a sieve and a wooden spoon, sieve the mixture until all the skin and seeds remain in the sieve. You will now have a very smooth textured and emulsified mixture with the olive oil. You can add cucumber squares if you like. Correct the salt.


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