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Home / Food and Wine Pairings / California-style gazpacho

California-style gazpacho

Chef, Lenny Redé
Wine Pairings:   Cinsault

, 

Grenache

, 

The perfect pairing for the fresh taste of California-style gazpacho is Washington State rosé!

 

Savvy match: The perfect pairing for the fresh taste of California-style gazpacho is rosé! Light, fresh, yet substantive, a lower alcohol rosé will perfectly lift the gazpacho and refresh the palate. The surprise for wine fans may be that Washington state wines include tasty rosés made from grapes as diverse as Columbia Valley Mourvèdre and Syrah to lighter-bodied Cinsault and Grenache.

Few dishes can evoke sun and summertime, like a fresh California-style gazpacho. It is a dish that traces its roots to Andalusia in the southern Iberian Peninsula. Proto gazpacho was most likely of Roman origin and made using stale bread, garlic, olive oil, salt, and vinegar. The bright red gazpacho that most people know wouldn’t come around until long after Columbus returned with those deadly nightshades from the “new world.” Red gazpacho became popular only after the 19th century when tomatoes became an addition. I like to make mine partly pureed with a nice garnish of cucumbers, fresh tomatoes, and avocado. Top with sour cream and some fresh cilantro, and you have a lovely summer soup for your next patio party. 

Ingredients

  • Crème fraîche
  Base:
  • 8 ounces tomatoes (preferably fresh)
  • ½ red onion, diced
  • 2 tablespoons cilantro
  • 2 cloves garlic
  • 1 each jalapeño
  • 2 teaspoons Pimenton de La Vera (smoked paprika)
  • 1 teaspoon salt
  • 1 tablespoon sherry vinegar
  • 1 each lime, zest and juice
  • 2 tablespoons red wine vinegar
  • ½ cup virgin olive oil
  • 1 cup bread cubed
  Veggie mix:
  • 1 each cucumber, peeled, seeded and diced
  • ½ red onion, finely diced
  • 1 bunch green onion, thinly sliced
  • 1 each red pepper, finely diced
  • 6 each roma tomatoes
  • 1 tablespoon oregano
  • ½ teaspoon cumin
  • 1 teaspoon coriander
  • 3 tablespoons chopped Italian parsley
  • 3 tablespoons chopped cilantro
  • 2 each avocado, diced
  • 32 ounces tomato juice

Steps

1.

In a bowl of a food processor or blender combine ingredients for the base. Puree and add olive oil.

2.

With the motor running add bread pieces one at a time, blend until well combined.

3.

In a bowl combine veggie mix, add tomato juice and tomato base mix.

4.

Chill in the refrigerator.

5.

Serve chilled in small bowls topped with a dollop of crème fraîche or sour cream and cilantro.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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