Simply In Season
Sparkling Wine and Yellow Tomato Gazpacho with Zucchini Bread
From Simply In Season: 12 Months of Wine Country Cooking, by Tony de Luca (Whitecap Books)
Chef’s note: Adding sparkling wine to this chilled soup just before serving gives it a lovely effervescence. The flavour of any soup generally improves after some time sitting in the fridge so, if you can, make the soup two or three days before serving. The recipe for zucchini bread makes two loaves, but the bread freezes beautifully if wrapped well in plastic wrap and foil.
non-stick baking spray
3 cups all purpose flour (750 mL)
1 Tbsp cinnamon (15 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1 tsp table salt (5 mL)
pinch freshly grated nutmeg
2 cups granulated sugar (500 mL)
1 cup vegetable oil (250 mL)
¼ cup honey (60 mL)
2 cups shredded zucchini (500 mL)
1 cup chopped walnuts, optional (250 mL)
Preheat the oven to 350°F. Spray two 8- x 4- inch (1.5 L) loaf pans with baking spray.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and nutmeg.
In the bowl of a stand mixer fitted with the paddle attachment, mix the granulated sugar, oil, eggs and honey until well blended. Gradually add the flour mixture to the oil mixture and mix until well combined.
Scrape the batter into the prepared pans, dividing evenly. Bake for 50 minutes or until a toothpick inserted in the centre of the loaves comes out clean. Remove the pans from the oven and allow the loaves to cool in the pans on a wire rack for 5 minutes. Remove the loaves from the pans and let cool completely on the wire rack.
Sparkling Wine and Yellow Tomato Gazpacho
3 large, ripe yellow tomatoes, chopped
1 sweet yellow pepper, seeded and chopped
½ English cucumber, peeled and seeded
¼ cup chopped red onion (60 mL)
¼ cup red wine vinegar (60 mL)
1 shallot, finely chopped
2 Tbsp olive oil (30 mL)
1 Tbsp kosher salt (15 mL)
1 clove garlic, coarsely chopped
juice of 1 lemon
1 cup sparkling wine (250 mL)
black pepper to taste
Tabasco sauce to taste
8 basil leaves, cut into julienne strips, for garnish
In a food processor, combine the tomatoes, sweet pepper, cucumber, red onion, vinegar, shallot, olive oil, salt, garlic and lemon juice. Process until fairly smooth.
Strain the soup through a fine mesh sieve into a large serving bowl. Refrigerate for at least 1 hour or overnight.
Just before serving, add the sparkling wine to the soup. Season with more salt, black pepper and Tabasco to taste.
To serve, ladle the soup into 8 chilled soup bowls and garnish with basil. Cut zucchini bread into 1-inch (2.5 cm) slices and serve with soup.