Cut the tomatoes crosswise and put them in boiling water for a minute. Then pour cold water and peel off the skin and seeds.
Cut Bulgarian pepper into cubes. If the cherries are frozen, defrost. Mix the pulp of tomatoes, peppers and cherries in a blender. Add sugar, salt and tabasco. The amount of spices you need to adjust depending on your taste. In addition, a lot depends on the taste of tomatoes and cherries.
Chill the gazpacho in the refrigerator. It can be served in cups, sprinkled with olive oil if desired.
