This amazing recipe comes courtesy of Chef E a personal chef and restaurant consultant:

Gazpacho recipes can vary greatly in terms of ingredient composition, texture and viscosity. This usually depends on the geographical location as well as family traditions. This bowl of liquid salad originally came from Spain. Cookbook author Anya Von Bremzen says on The Splendid Table that “gazpacho” comes from the word “caspa,” which means “to break into fragments.”

The origin of the word gazpacho is uncertain, but etymologists believe it might be derived from the Mozarab word caspa, meaning “residue” or “fragments,” an allusion to the small pieces of bread and vegetables in a gazpacho soup. On the other hand, it may be a pre-Roman Iberian word modified by the Arabic. One will hear a lot about Mozarab when speaking of historic Andalusia. “Mozarab” is a corruption of the Arabic must’arab, “would-be Arab,” those Hispano- Romans who were allowed to practice their religion on condition of owing their allegiance to the Arab caliph as opposed to the muwalladun, Hispano-Romans who converted to Islam.

José Briz, who wrote a book on gazpacho, also suggests that the word derives from the Hebrew gazaz, meaning to break into pieces, referring to the bread base. Gazpacho was traditionally eaten by workers in the fields, whether they were vineyards, olive plantations, citrus groves, wheat fields or cork farms. Originally gazpacho was nothing but bread, water, and olive oil, all pounded in a large wooden bowl called a dornillo; it was poor people’s food.

Summer Cherry Gazpacho

1 pound good summer, or heirloom tomatoes, cored and roughly chopped
1/2 a small onion, roughly chopped
1 small green pepper, roughly chopped
1 jalapeño, seeds and membrane removed, roughly chopped
1 tablespoon fresh garlic, roughly chopped
8 ounces sweet summer cherries, seeded
1 cup of watermelon pieces
1 slice bread (use any bread with some density)
1 tablespoon blueberry-basil vinegar I purchased in the PNW
Salt/White Pepper to taste

Add all the ingredients to a blender and process until smooth, or just pulsate each ingredient to get a slightly textured gazpacho (hubby likes his to have some chewy texture).

Serve topped with ricotta cheese, smoked shrimp like mine or fresh crab meat.

Cherry BBQ Sauce

1 medium onion

3 garlic cloves

1 tablespoon chili powder

2 cups fresh, seeded/strained crushed tomatoes

1/2 cup freshly squeezed orange juice (about 2 oranges)

1/2 cup tomato paste

1/4 cup light brown sugar

2 cups fresh seeded cherries, crushed

1. In a medium saucepan, cook the onion over medium-high heat, until it softens, about 8 minutes. Add the garlic and chili powder and cook 1 minute more. Add the tomatoes, orange juice, tomato paste, sugar, and cherries and cook 5 minutes more, stirring frequently.

2. Transfer the mixture to a blender or a food processor fitted with the metal blade and blend until smooth. Transfer to a plastic container and keep cold in a refrigerator or ice-filled cooler until ready to use or for up to one week (will appear dark).

For more first class recipes check out her blog food, wine, fun

Cherry Gazpacho with Cherry BBQ Shrimp
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