Cherry Gazpacho, cheese "Snow" and crunchy corn

Have you ever tasted cheese "snow"? This week I bring you a super refreshing dish, a Spanish summer classic to which we have added cherries, cheese "snow", and crunchy corn. Don't miss it, and read on to see what an easy and delicious recipe it is. But first, let me tell you a little bit more about the real protagonist of this recipe.

Where do the cherries come from?

This beautiful and delicious fruit probably originated in the Black Sea and the Caspian Sea, then spread to Europe and Asia, carried by birds and human migrations. It was one of the most appreciated fruit trees by the Greeks and the Romans, who also played an essential role in its spread. 

Today, the cherry tree is widespread in many regions and countries with temperate climates. In Spain, high-quality Cherries can be found in almost all regions, especially in Aragon, Alicante, Navarra, El Bierzo and Extremadura with its "Valle del Jerte".

How do the cherries are used?

"Las Cerezas" are consumed as fresh fruit but are generally used for elaborating compotes, jams, cakes and meat sauces. They can also be candied and macerated in wine brandy. They are often used in liqueurs and other beverages.

Ingredients (4 serves)

For the gazpacho

  1. 200 g / 1/2 lb / 12 oz of cherries "Cerezas"
  2. 1/2 Garlic clove
  3. 700 g / 1,5 lb / 25 oz tomatoes
  4. 70 g / 0,15 lb / 2,4 oz  cucumbers
  5. 30 g / 1 oz  green peppers
  6. 70 g / 0,15 lb / 2,4 oz onions
  7. 10 g / o,4 oz bread
  8. 80 ml / 1/3 cup  EVOO
  9. 60 ml / 1/4 cup Sherry grape vinegar
  10. Salt to taste

For garnish and decoration

  1. 80 g / 1/5 lb / 3 0z of dry corn "kikos"
  2. 50 g / 0,1 lb / 1,7 oz of Feta cheese
  3. Dash of EVOO
  • Preparation time 10 min
  • Cooking time 5 min


  1. Wash the cherries and boneless with the help of a knife. Put them into a blender or food processor jug, where you will blend all the ingredients.

  1. Wash the tomatoes, chop them and put them into the jug. Do the same with the green pepper.
  2. Add it the piece of bread.
  3. Peel and chop the cucumber and add it too. Do the same with the onion.
  4. Add half Garlic clove, salt, vinegar and a couple of tablespoons of virgin olive oil.

  1. Let's blend everything for the first time for about a minute.
  2. Filter the juice obtained by passing it through a drainer to remove the seeds.

  1. Put the filtered juice back into the clean mixing jug.
  2. Taste it and add more vinegar and salt need it.
  3. Blend again but this time, add the rest of the olive oil in a thread to help its emulsion. With this, we will achieve a silkier texture.

  1. If you want a more liquid texture, add water and correct it with salt and vinegar.
  2. In total, keep it another minute blending.
  3. Once we have our cherry gazpacho ready, store it in the fridge to serve it very cold.

For Decoration

  1. Cut the cheese into dices and put them into the freezer one day previously. We are looking for a frozen cheese.
  2. Take the cheese and pass it through the food processor for a few seconds; you will get a white frozen powder similar to the snow.

  1. On the other hand, take the dry corn "kikos" and crush them into a crumble.

  1. Get a bowl and fill it up with the cold gazpacho.
  2. Add the cheese "snow" carefully, and the dry crunchy corn.
  3. Finish it with a baby herb and a dash of EVOO.

Thank you for have been reading this recipe. I hope you enjoyed it.

And I wish you a Tasty Day!

See you soon.

7 Ratings | Rating: 4.7 out of 5
Chef H. Delgado Ebook

I’m Chef H. Delgado

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail

Latest entries of my blog

Andalusian Soup

Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavors

This week, I want to share a special vegan soup you've likely never heard of or tasted. This recipe is quick, easy, and inexpensive; you only need a selection of garden vegetables and hard bread from the day before as the original recipe.

Read more

The legend of the world's most dangerous hiking trail, El Caminito del Rey

After a busy Christmas with a lot of work in the kitchen, we start the year by taking some fresh air in this beautiful and impressive part of the Spanish geography. I have visited the Gaitanes gorge to show you one of the most incredible trails in Spain, called the Caminito del Rey.

Read more

Thistle with Almonds, a Christmas meal you may not know about

Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish.

Read more

Learn how to make the traditional Spanish Pie "Empanada"

This week I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.

Read more

Traditional Spanish pastries, "Buñuelos de viento" on All Saints Day

This week I bring you one of my favourite traditional sweets. It is a fried dough ball made with flour, eggs, water, milk and butter, usually filled with whipped cream, custard, chocolate ganache or other creams or jams.

Read more

The most used spices in Spanish Cuisine

This week I am opening my pantry to show you my favourite spices. I will give you some examples and tips on how to use them to achieve a good balance of flavours in your dishes and make them successful.

Read more
Chef H. Delgado Ebook
Chef H. Delgado Ebook

Subscribe now and get a free copy of my first e-book

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!