Summer Cherry and Friends Gazpacho

Celebrate Summer with Cherries

By: Pam Smith, RDN

My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious dishes you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here).

Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

Summer Cherry and Friends Gazpacho

Ingredients

• 1 large English hothouse cucumber, peeled, seeded, cut into pieces

• 1 ½ cups fresh cherries, pitted

• 1 large nectarine, peeled, halved

• ½ jalapeño, seeded and chopped (or seeds in for spicier soup)

• 2 tablespoons diced shallot or red onion

• 1 cup fresh orange juice

• 1 tablespoon P.S. Flavor!™ Citrus Spice

• 1 teaspoon P.S. Flavor!™ Creole Kitchen

• 2 tablespoons white balsamic or sherry vinegar

• 2 tablespoons extra virgin olive oil

• 1 teaspoon vanilla bean paste (or extract)

• Fresh mint or basil, chopped, plus additional, for garnish

• 4 ounces goat cheese, frozen till firm

• Additional Creole Kitchen seasoning, or salt and freshly ground pepper, to taste

• Chopped pistachios, garnish

Method

1. Pulse cucumber, cherries, nectarine, jalapeño, and shallot or red onion in blender until finely chopped and add to a bowl. Mix in orange juice, seasonings, vinegar, oil, vanilla, and herbs. Cover and chill until ready to serve. Soup can be made up to 2 days ahead. When ready to serve, taste and adjust seasonings as needed.

2. To serve soup, ladle into a bowl. Grate the frozen goat cheese as a "snow" atop the soup. Sprinkle with fresh mint or basil and chopped pistachios as garnish.