Cherry cobbler and cherry gazpacho soup

CHICOPEE, Mass. (Mass Appeal) – Celebrate cherry season with some delicious recipes! Tinky Weisblat, food writer at showed us how to make a warm cherry cobbler and a cold cherry gazpacho soup.

Cherry Cobbler

For the fruit base:
1/2 cup sugar
2 tablespoons cornstarch
4 cups pitted cherries
2 tablespoons lemon juice
1 tablespoon butter, diced

For the cobbler crust:
1 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup milk
1 egg, beaten

For the topping:
2 tablespoons brown sugar or sparkling sugar

Begin by making the base. Combine the sugar and cornstarch in a smallish nonreactive pot. Stir in the cherries and lemon juice. Cover this mixture and let it sit for an hour or two until the cherries juice up.
Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole dish.
Uncover the cherry mixture and bring it to a boil, stirring occasionally. Boil, stirring gently, for 1 minute. Remove the fruit from the heat.
Spread the cherry mixture in the prepared pan. Dot the top with butter.
To make the crust whisk together the flour, sugar, baking powder, and salt. Cut in the butter, but don’t overdo the process. You should still have tiny pieces of butter in the mixture.
Whisk together the milk and egg. Add them to the dry ingredients, and mix just until moist. Drop this mixture onto the fruit mixture, and spread it around to cover the fruit. Sprinkle brown sugar over all in little clumps-or sparkling sugar all around.
Bake until lightly browned, 20 to 25 minutes.

Cherry Gazpacho Soup

1 pound ripe tomatoes, seeded and diced (or 2 cups canned seeded tomatoes)
1 pound pitted cherries (about a pint)
1 small red onion
1/2 teaspoon chipotle pepper in adobo
1/2 cup extra-virgin olive oil
1 cup vegetable stock or water
1 teaspoon sea salt
1 clove garlic
1 teaspoon cilantro or parsley
The juice of 1 lime and the zest of 1/2 lime
1 tablespoon white wine vinegar
3 tablespoons blanched almonds
2 tablespoons mint leaves
2 sliced pitted cherries and mint leaves for garnish

Place all ingredients (except the cherries and mint for garnish) in a blender. Blend well.
Chill in the refrigerator for several hours.
Serve in your favorite bowl or glass, topped with cherry slices and mint.

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