Gazpacho

Ingredients:

6 - 8 large ripe tomatoes	salt & freshly ground pepper
1 red bell pepper	pinch of cayenne pepper
1 green bell pepper	2 TBS red wine vinegar
1 medium yellow onion	1/3 cup olive oil
1 large shallot	canned tomato juice, as needed
3 cloves garlic	minced parsley or avocado slices
1/2 English cucumber (hot house)

By hand:

1. Core and finely chop tomatoes, reserving the juice. Core and finely chop bell peppers, onion, and shallot. Mince the garlic. Peel the cucumber, if desired, and finely chop. Combine vegetables in a bowl and season with salt, pepper, and cayenne to taste.

2. Mix reserved tomato juices, red wine vinegar and olive oil and stir into vegetable mixture. Add minced parsley. Stir in canned tomato juice as needed to get a good consistency. The soup should be “spoonable” but not runny. Chill the soup for at least 2 hours before serving to allow flavors to blend. Serve garnished with freshly minced parsley or avocado slices.

In a food processor:

1. Core and coarsely chop tomatoes, reserving the juice. Core and coarsely chop peppers, cucumber, onion, shallot, and garlic. Process vegetables in batches in a food processor, being careful to not puree them. They should retain some crunchy texture. Add canned tomato juice as necessary to keep good consistency. Combine processed batches in a bowl and season with salt, pepper, and cayenne to taste.

2. Follow step 2 above.

Serve with crusty bread and a dry rose wine, such as Amador Foothill Winery Rosato, a dry rose of Sangiovese.

6 servings.

Recipe by Katie Quinn,

Co-owner and winemaker