Gazpacho & Dry Spanish Whites
Gazpacho's heritage suggests its best mate is a Spanish wine. Fino sherry is the classic match, but a more summery option would be a crisp white from Rueda.
As seen on From Spain With Love with Annie Sibonney, Food Network Canada. Gazpacho is a delicious and refreshing Spanish cold tomato-based raw vegetable soup, and I absolutely love to prepare this recipe at home. The key to a successful gazpacho is making it and eating it during the summer or warm months, when tomatoes are at their peak of the season. Since the vegetables remain raw, you should only use the best possible ingredients, including the best extra virgin Spanish olive oil you can find. This recipe is courtesy of Chef Manuel Valencia from La Andana Restaurant in Jerez de la Frontera, Spain. For more recipes, visit foodnetwork.ca.
2 1/4 lbs ripe, red tomatoes (preferably an heirloom variety)
1 small piece onion, peeled
3 small green peppers, de-seeded,(mild, long variety)
2 garlic cloves
3/4 cup good quality, extra virgin olive oil (preferably Arbequina variety)
2 Tbsp sherry vinegar Vinagre de Jerez, in Spanish)
2 slices of country bread, crusts removed
2 cups still, bottled water (cold)
1 tsp salt, plus more to taste
Method for a mortar and pestle: With a mortar and pestle, MASH the ingredients together in the following order: First the salt and garlic cloves, then the green peppers and onion. ADD 1 slice of the bread so that the mixture doesn't spatter. Right away, while mixing by hand, ADD the olive oil in a steady stream, the sherry vinegar and finally the second slice of bread and the tomatoes. POUND and crush the gazpacho mixture extremely well. To finish, ADD the cold water. CHILL for 1-2 hours. Adjust salt and seasoning, if needed and SERVE cold. The resulting gazpacho should have a chunky texture.
If you aren't looking to improve your upper body strength or prefer gazpacho with a smooth texture, an easy method for preparing this delicious summery soup is online at vinesmag.com
Chunky vs. smooth isn't only a matter of choice for peanut butter. Gazpacho takes on different personalities depending on its preparation
Crate & Barrel
& Pestle $34.95;
Marble Mortar &
Le Creuset Mortar & Pestle
0.6L, Marseille $60
Series 13 Cup Food
The crisp white wines from Rueda offer plenty of freshness and intensity. It is a style that often draws comparisons to Sauvignon Blanc. Produced with the native Verdejo and Viura grapes, Bodegas de los Herederos del Marqués de Riscal 2011 Rueda, Spain $10.90 (036822) is a great introduction to the fruity and slightly funky wines of the region. Its tropical fruit and fennel flavours would be a terrific match for this delicious soup. For a classic pairing, serve with a well-chilled glass of Emilio Lustau La Ina Fino Sherry Jerez, Spain $18.95 (264697)