Gazpacho Recipe
Gazpacho Recipe
The taste of summer!
Gazpacho is a summer soup made for the warmer months. The main ingredient is fresh, ripe tomatoes, which we grow abundantly in our organic garden on the Eco Terreno wine farm. To celebrate it’s release we wanted to share a recipe for Gazpacho, the chilled, tomato based soup. This is a favorite summer recipe from Mark Lyon. When he tasted Rosalena he instantly thought of pairing it with Gazpacho. The acidity of the tomatoes match the vibrancy and fruitiness of this delicate Rosé.
Ingredients
- 2.5 lbs ripe tomatoes
- 1 green bell pepper, seeded & chopped
- 1-2 slices stale bread, crust removed & crumbled
- 1-2 garlic cloves, peeled
- 1 cucumber
- Slightly under 1/2 cup of olive oil
- 2-3 tsps sherry vinegar
- Sea salt to taste
Preparation
Serves: 4 people / Time: 10 mins + chilling time
Soak the bread in water, then squeeze out the excess.
Place the tomatoes, green bell pepper, garlic, cucumber, and bread in a blender. Blend until smooth, adding the olive oil gradually.
Chill the mixture in the fridge until ready to serve.
Garnish with diced cucumber.
Wine Pairing Suggestion
The 2021 Rosalena Rosé pairs beautifully with gazpacho, bringing out the best in both. Its soft notes of honey, tropical fruit, and ripe strawberry complement the fresh, vibrant flavours of the chilled soup, while the wine’s juicy finish adds a nice contrast to the tangy tomato base. The crisp finish also refreshes the palate between each spoonful, keeping the pairing light, balanced, and easy to enjoy.
*Recipe from Mark Lyon (Eco Terreno Founder & Winemaker)
