Cherries—both sweet and sour—make their way into this elegant soup by chef Christian Pratsch at Asiate.
1 red bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1 English cucumber, peeled, seeded, and diced
2 Large Heirloom Tomatoes; Diced
1 clove garlic, sliced
1/2 pound sweet cherries, pitted
1/2 pound sour cherries, pitted
4 ounces white bread
2 ounces sherry vinegar
5 ounces olive oil
Fleur de sel
Cut the bread into 1-inch cubes and transfer to a bowl. Add the garlic, red and yellow bell peppers, cucumber, tomatoes, cherries, vinegar, and the olive oil. Season lightly with salt and pepper and let stand at room temperature for 2 hours. Working in batches, purée the cherry mixture in a blender until smooth. Strain the gazpacho through a fine sieve. Season with salt and pepper.