Gazpacho

Recipes of Appetizer and Snacks

Spain Cooking

Ingredients serves 6

For the gazpacho

• 2 lbs fresh tomatoes, peeled and chopped
• 2 medium cucumbers peeled, seeded and chopped
• 1 onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 2 cloves garlic, crushed
• ½ cup olive oil
• 3 tablespoons white wine vinegar
• Salt and pepper
• 1½ cups tomato juice
• Parsley for garnish

For the accompaniments

• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 1 cup croutons
• 2 hard-boiled eggs, chopped
• 1 cup tomato, diced
• 1 cup cucumber, diced

Preparation

1 Place all of the gazpacho ingredients in a blender and process until the mixture is smooth and homogeneous. Cover and refrigerate until the soup is very cold, at least hour.

2 Sprinkle with parsley before serving and serve with the accompaniments.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This very refreshing soup is ideal for the summer. Its acidic characteristics make it an admirable companion for wines that are fresh and light, such as Sauvignon Blanc or a varietal Merlot with crisp acidity and served slightly chilled.