Chilled Cherry and Tomato Gazpacho

Michelle Tallon, 2016

This recipe easily won first place for Savory Tomato-themed Dish.


1 quart ripe tomatoes, diced

1 quart ripe cherries, pitted, cut in half

1/2 bunch chopped fresh cilantro (about 1/2 cup)

1 cup sweet onions, finely chopped

2 cloves garlic, finely chopped

1 jalapeño, finely chopped, no seeds (about 1 tablespoon)

Juice of 4 lemons

1/4 cup apple cider vinegar

1 tablespoon salt

1/4 cup brown sugar


Set aside 1 cup diced tomato and 1 cup cherries. Place the remaining tomato and cherries in a food processor and purée. Put the mixture through a sieve to remove any solids. Place the liquid in a large bowl and add the rest of the ingredients, including the diced tomatoes and cherries. Refrigerate. Garnish with thin jalapeño slices if desired.

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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon