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The Washington Post

Cold Cherry and Tomato Soup

Cold Cherry and Tomato Soup 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jun 13, 2012

Visitors to the National Gallery of Art's Garden Cafe can sample this soup as part of a buffet of Catalan food, which accompanies an exhibit honoring Catalan artist Joan Miro that runs through Aug. 12. (The buffet is scheduled to be offered through mid-September.)

The original recipe calls for 2 cups of cherry puree, which is readily available online only. We've substituted fresh cherries, lemon juice and a little sugar for the harder-to-find puree. The recipe also called for 3 cups of olive oil, but we thought 1 cup worked beautifully.

To retain the soup's light-red hue, use a pale-colored sherry vinegar. A darker one will taste fine, but it will make the soup look brown.

Make Ahead: The soup needs to chill in the refrigerator for at least 30 minutes before serving.

Servings: 6 cups
  • 1 1/2 pounds (about 6) plum tomatoes, cored and cut into quarters
  • 1 small (4 ounces) green bell pepper, stemmed, seeded and coarsely chopped
  • 18 ounces fresh sweet cherries, pitted, plus several halved and pitted cherries for garnish
  • 1 tablespoon sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic
  • 6 tablespoons sherry vinegar, or more to taste
  • 1 cup extra-virgin olive oil, or more to taste (up to 3 cups)
  • 2 teaspoons to 2 tablespoons salt, to taste


Working in batches if necessary, combine the tomatoes, bell pepper, cherries, sugar, lemon juice, garlic and sherry vinegar in a blender and puree into a thick liquid. The mixture will turn a lovely pink color. Taste for acidity, which will vary according to the sweetness of the tomatoes and cherries, and add a little vinegar if needed.

Add the oil and salt to taste and re-blend. Transfer to a storage container, straining it through a fine-mesh strainer if you want a perfectly smooth soup, and refrigerate for at least 30 minutes.

Serve cold, garnished with the fresh cherry halves.

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Recipe Source

Adapted from a recipe by chef Jose Andres of ThinkFoodGroup.

Tested by Jane Touzalin.

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Nutritional Facts

Calories per 1/2-cup serving: 210

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 390mg 16%

Total Carbohydrates: 12g 4%

Dietary Fiber: 2g 8%

Sugar: 8g

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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