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Gazpacho  Print

This recipe appeared in Tomato Time on 20 Jul 2009

Gazpacho Soup3–4 lbs ripe tomatoes*
1/2 cup cucumber (peeled & seeds removed), finely diced
1/3 cup onion, finely diced
1/2 cup green bell pepper, finely diced
1 garlic clove, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2–4 cups tomato juice
Peel and chop tomatoes into small pieces and add cucumber, onion, bell pepper, garlic, olive oil, red wine vinegar, salt and black pepper. Add tomato juice to desired consistency. Chill in refrigerator for 4 hours or longer. Serve chilled. In theory, this soup keeps well in refrigerator for at least one week, but I always eat it sooner.

As an option, garnish your gazpacho with some avocado slices or a few cooked shrimp or some chopped cilantro or a basil leaf or even a dollop of créme fraîche. Toast some sourdough bread slices, rub them on both sides with fresh garlic and drizzle olive oil over them and serve on the side (unless you’re trying to stay with the low calorie concept).

*Equivalent of 4–5 large tomatoes or 12 smaller tomatoes (best to go by weight). Really large tomatoes can get a little pulpy, so consider using medium or smaller tomatoes whenever possible.

WI wine recommendation: Pairing wine with tomatoes is a tricky proposition and opinions are all over the board. I recommend a crisp, acidic white wine from a cooler climate, such as a Pinot Gris, Grüner Veltliner, Soave or Tocai Friulano.