Perfect recipe for summer with picotas of the Jerte Valley, sweets are all flavored and well beautiful.

Perfect to combat high temperature, easy and surprising.


  • 500g ripe cherries, boneless and without tail
  • 3 ripe tomatoes, cut into pieces
  • 1 cucumber, peeled and cut into pieces
  • 1 red pepper, seeded and cut into pieces
  • 1 clove of garlic, peeled
  • 2 tablespoons red wine vinegar
  • 50 ml extra virgin olive oil from Aceites Palacios
  • Salt and black pepper to taste Ice cubes (optional, to serve)
  • Fresh basil leaves (optional, to decorate)


  1. We wash and deboned the cherries.
  2. Cut the tomatoes, cucumber and red pepper into pieces.
  3. Peel the garlic clove. In a blender add the cherries, tomatoes, cucumber, red pepper and garlic. Add the red wine vinegar and the extra virgin olive oil.
  4. Season with salt and black pepper to taste. 

Refrigerate the soup for at least 1 hour so it is cold and the flavors mix. We serve the gazpacho in individual bowls. If desired, add some ice cubes to keep it cool. Garnish with fresh basil leaves and an additional drizzle of olive oil before serving. ¡ Enjoy this refreshing cherry gazpacho with the delicious touch of extra virgin olive oil ! Thanks to our friend @isabel_mariam88 for sharing this recipe.

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