Ingredients

4 servings:

• 500 g tomatoes
• 200 g cherries
• 2 tablespoons extra virgin olive oil
• sea salt

For serving:

• goat curd cheese
• freshly ground pepper
• balsamic sauce: 4 tablespoons balsamic vinegar and 1 tablespoon honey
• frozen cherries for garnish

Preparation

1. Blanch the tomatoes in hot water and peel. Cut into quarters, remove the tough cores and discard the seeds. Cut the flesh into cubes. Place in a blender.
2. Cut the cherries in half, remove the pits and add to the tomatoes. Pour in extra virgin olive oil and season with a pinch of salt. Blend into a smooth puree. Refrigerate and chill.
3. Balsamic sauce: Pour the balsamic vinegar and honey into a small pot, stir and cook for about 3 - 4 minutes until the sauce thickens.
4. Serve the gazpacho in small bowls or deep plates. Add goat curd cheese, freshly ground pepper and drizzle with balsamic sauce. You can garnish with frozen cherries.