I'm feeling nostalgic today...yesterday was the 1st anniversary of my personal challenge to photograph and write about what I'm eating everyday (including Sunday) without repeating a recipe.That would make today's recipe and photo blog number 366, but who's counting?

So, Happy First Birthday, dear blog! I should probably bake a cake but my first blog (June 28, 2009) was for Shrimp Gazpacho and it's worth repeating, at least to an extent.

As delicious as that simple gazpacho was, I don't have shrimp or avocado on hand. But I do have several pounds of cherries, so I'll switch it up a bit using these luscious rubies, so sweet and wonderful at this time of the year.

Yield: apx. 10 cups Time: 40 minutes (pitting cherries is time consuming) Cost: apx. $13.00

Ingredients

48 ounces V-8 or tomato juice 2 tablespoons fresh lime juice 2 teaspoons minced fresh garlic 1 large cucumber, peeled, halved lengthwise, seeded and coarsely chopped 1 green bell pepper, seeds and ribs removed, cut into 1/4-inch dice 1 yellow pepper, seeds and ribs removed, cut into 1/4-inch dice 2 teaspoons finely chopped jalapeno pepper 4 cups pitted sweet cherries, quartered 1 1/2 cups loosely packed basil, torn

Directions

Combine V-8 or tomato juice with lime juice and garlic. Stir in cucumber, peppers, cherries and basil. Season to taste with kosher salt and freshly ground pepper, if desired.