Inspired by the fresh Gazpacho I enjoyed so much last week at The Restaurant of Peninsula Ridge Estates Winery, I was inspired to try and recreate this soup myself. Made with fresh local ingredients purchased at Hildreth Farms, here is my recipe:
4 Hot House Tomatoes quartered
1 small Red Bell Pepper quartered
1/2 English Cucumber cut into 4 pieces
1/4 Red Onion cut into 4 pieces
1 Garlic clove
1/2 tsp Paprika
1/2 tsp Cumin
Sea Salt & Fresh Ground Pepper to taste
2 tbsp Extra Virgin Olive Oil
1 tbsp Sherry
GazpachoGazpacho
Add all ingredients to a blender (I used a Vitamix) and blend for a few minutes. Serve into bowls garnishing with fresh herbs and dollop of Greek Yogurt. Pair this Gazpacho with a minerally Sauvignon Blanc from a cool climate. May I suggest:
Creekside Winery 2013 Backyard Block Sauvignon Blanc VQA Creek shores $17.95
Winery Tasting Notes: A Sauvignon Blanc with some serious intensity. Reminiscent of what you’d find in Sancerre. The nose is highlighted by fresh white grapefruit and citrus zest with punchy tropical notes fighting for attention. The palate is a high-wire act of lemon citrus, capsicum and definitive minerality. Highly refreshing and focused, think of it as our classic Sauvignon Blanc ‘turned up to 11’.
Voilà!
