Summer Gazpacho with Rose Wine
Update! Summer is a time for Rose and Barbecues. This recipe is a rendition of one that came to be from a good friend and chef, Chris Ainsworth. He owns and operates Saffron Mediterranean Kitchen with his wife in Walla Walla and it is a must try for any visitor. Gazpacho is a great “soup” that you can serve during the warmer months and is great as an appetizer to a summer barbecue.
The finished product! Photo via CrystalBradley
Many Gazpacho’s are made with tomatoes, but this involves one of my favorite fruits, grapes!
1 large bunch green, seedless grapes
1/4 cup toasted almond slivers (place on a baking sheet in a preheated 350 degree oven. 3 minutes or less)
4 whites of scallions – chopped
1 Jalapeno pepper – cut in half and seeded * see Note
1 peeled English Cucumber *
4 cloves garlic
12 oz plain yogurt (2 yogurt cups)
1/4 cup buttermilk
Chardonnay vinegar to taste
Pepper and nutmeg
4 greens of scallions – for garnish *
Note: If you like spicy foods, you can keep the seeds or you can use a Serrano pepper. English Cucumbers are sweeter and have less seeds, but by all means, feel free to substitute a regular Cucumber. I sometimes even use chives for garnish!
You may have noticed that I add no salt. My diet restricts it (a challenge to learn to cook without it!) but if you like your sodium, use only to taste.
- Pick grapes and trim all the produce. Place all ingredients minus the seasonings in a blender and puree until smooth. Don’t put the grapes in first! They can get stuck under the blades.
- Refrigerate your gazpacho until time to serve. Season to taste with the chardonnay vinegar, pepper and nutmeg. Garnish with the green scallions and serve!
This refreshing summer soup would be well matched with either of my two favorites: Jeriko Estate 2006 Rose, or Harmony Wynelands 2007 Rose. The serrano pepper lends a bit of smokiness that pair nicely with a crisp off-dry rose. Enjoy!
