January 08, 2009
One of my favorite light summer dinners to make is refreshing gazpacho. This chilled soup is sure to quickly soothe an overly hot body. The recipes that I prefer are ...
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Foodista Blog » Winery: “California Gazpacho”
January 07, 2009
One of my favorite light summer dinners to make is refreshing gazpacho. This chilled soup is sure to quickly soothe an overly hot body. The recipes that I prefer are ...
Yield: 8 servings
[edit] Ingredients
1 |
large cucumber: peeled, seeded and diced |
1 |
large red onion: peeled and diced |
1 |
large red bell pepper: seeded and diced |
1 |
large zucchini, diced |
6 |
large tomatoes: peeled seeded and diced (about 6 cups) |
¼ |
cup white wine |
2 |
cups tomato juice |
3 |
tablespoons Extra Virgin Olive Oil |
1 |
tablespoon freshly squeezed lemon juice |
1 |
tablespoon Balsamic vinegar |
1 |
|
1 |
teaspoon salt |
¼ |
teaspoon pepper |
Dash of Tobasco sauce (optional) |
[edit] Preparation
Step 1 |
Set aside about a 1/2 cup each of the diced cucumber, onion, pepper, and zucchini. |
Step 2 |
Toss the remaining ingredients into a blender and puree slightly, so vegetables remain a little chunky. |
Step 3 |
Cover tightly and refrigerate 2-3 hours, or until chilled. |
Step 4 |
Either stir the remaining vegetables into the soup, or arrange on a separate dish to be added individually. |
[edit] About California Gazpacho
This is a lighter version of a traditional gazpacho, which contains bread. It was adapted from Vicki Sebastiani, founder of Viansa Winery in Sonoma, California. You can find it in her wonderful cookbook Cucina Viansa .
Delicious garnished with avocado and chives.
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