GAZPACHO
On a hot summer day in Napa this is the perfect starter for a dinner party or a quick lunch. Tangy, tart and refreshing make extra, it keeps for a week in the refrigerator. Serve with Groth Sauvignon Blanc.
Serves 6
3 cups organic tomato juice
1/2 cup crustless stale 1/2-inch bread (Italian or French) cubes, soaked in water until soft
1/2 cup onions, chopped
1/2 cup green pepper, chopped
1/2 cup peeled, seeded and sliced cucumber
2-3 (1 pound) red ripe tomatoes, peeled, seeded, and roughly chopped
1 clove garlic, sliced thin
1 teaspoon ground cumin
2 teaspoons chipotle Tabasco sauce
kosher salt and fresh ground black pepper to taste
1/3 cup Atlas Peak extra-virgin olive oil
1 tablespoon sherry wine vinegar
1 cup water
Garnishes: finely chopped green pepper & onions, sliced scallions, croutons, avocado, cooked shrimp, cured ham (Proscuitto, Spanish Serrano), and/or basil oil (see recipe in Sauces).
1. Put 1 cup tomato juice in the blender jar. Add the bread, onions, peppers, tomatoes, cucumber, garlic, cumin, chipotle Tabasco, salt, and pepper. Blend until smooth at high speed.
2. Pour into a large bowl and whisk in the oil and vinegar. Add remaining tomato juice and water. Season to taste with salt and pepper. Chill at least 2 hours before serving.
Serve with an assortment of garnishes.
©Julie Logue-Riordan 2009