Pairing: Aromatic Whites


SOUP

Gazpacho

 

This recipe is adapted from Mollie Katzen’s The New Moosewood Cookbook. I have added a cup of chopped ripe cantaloupe, which adds a sweetness all its own to this summer cold soup.

  • 4 cups tomato juice (I puree home canned tomatoes. If you use purchased canned tomatoes, make sure they are low sodium.)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 1 cup diced cantaloupe, optional

Puree in food processor, and set aside in a large bowl.

Add:

  • 1 medium cucumber, peeled, seeded and finely diced.
  • 
2 green onions, some tops, finely minced
  • Juice of 1/2 lemon and 1 lime
  • 
2 T wine vinegar
  • 
2 T basil (fresh)
  • 1/2 ts dried cumin
  • 
1/4 cup chopped parsley
  • 2 T olive oil, or a little more after you taste the final blend
  • 
Salt and pepper to taste
  • 1/4 ts cayenne pepper

Combine all ingredients, and refrigerate until very cold. Best if served within 12 hours.

Excellent with Pinot Blanc



More Recipes

PAIRING - AROMATIC WHITES

PAIRING - CHARDONNAY

PAIRING - PINOT NOIR

PAIRING - ROSÉ



2017-11-08T12:02:26+00:00