No need to wait for June to enjoy Marnie Hamel and Jen Stevenson’s “Summer: A Cookbook” (Artisan Books, 2021). Some recipes — like the grilled peach panzanella and charred corn and cotija salad — showcase summer’s bounty, of course. But there are plenty of spring-friendly possibilities, too, from Jammy Eggs with Old Bay-scented aioli to Sungold Tomato and Lemon Thyme Focaccia and this Cherry Gazpacho.
The recipe calls for fresh cherries — and California’s cherry season typically kicks off in mid-April, which makes this Summer Gazpacho a definite spring possibility.
Jalapeños, Hamel and Stevenson note, “can be fickle, so if your soup doesn’t sizzle enough for your spice-loving palate, add another pepper or a pinch of cayenne.”
Summer Cherry Gazpacho
Serves 4
BASIL OIL
½ cup packed fresh basil leaves
½ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
GAZPACHO
1 pound fresh cherries (preferably Bing), pitted
2 tomatoes, coarsely chopped (about 1½ cups)
1 large cucumber, peeled, seeded and coarsely chopped (about 2 cups)
1 jalapeño, seeded and coarsely chopped
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Leaves from 3 sprigs thyme (about 1 teaspoon)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup crumbled feta cheese, for garnish
DIRECTIONS
To make the basil oil: Prepare a small bowl of ice and water. Bring a small pot of water to a boil. Add the basil and blanch for 15 seconds, then immediately plunge the basil into the ice water. When cold, remove the basil and gently squeeze dry with a clean kitchen towel.
Transfer the basil to a blender cup or widemouthed 1-pint jar and add the olive oil, salt and pepper. Purée with an immersion blender until smooth. (See Tiny Tip below.) If using the basil oil right away, keep at room temperature. If not, transfer to an 8-ounce jar, seal and refrigerate for up to 3 days; bring to room temperature before using.
To make the gazpacho: Combine the cherries, tomatoes, cucumber, jalapeño, vinegar, lemon juice, olive oil, thyme, salt and pepper in a blender and blend until smooth. Chill the gazpacho in the refrigerator until cold, at least 2 hours or preferably overnight to let the flavors meld.
To serve, divide the gazpacho among four small bowls, drizzle with the basil oil and garnish each bowl with 1 tablespoon feta.
Tiny Tip: If you don’t have an immersion blender in your summer kitchen, double the basil oil ingredients to successfully blend in a regular blender. Reserve half the basil oil for the gazpacho. Shake up the other half with ¼ cup white wine vinegar to make a basil vinaigrette to drizzle on salad greens, sliced tomatoes or grilled fish.
— Excerpted from “Summer: A Cookbook” by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2021
