Gazpacho with Cherries

Make cross-shaped incisions on the tomatoes, remove the stem, and pour boiling water over them for 10-15 seconds. Pour cold water over them and peel.

Peel the cucumber and pepper, and cut them arbitrarily along with the tomatoes; pit the cherries.

Place the vegetables, cherries, salt, sugar, olive oil, wine vinegar, garlic, and Tabasco into a blender, blend until smooth, and strain through a sieve.

Let it stand in the refrigerator for a couple of hours and serve with ricotta, basil, cucumber, and cherries.