A couple of Spanish favorites that I first had the pleasure of tasting while visiting Seville. Gazpacho is basically a “cold” vegetable soup that is usually served as an appetizer with roasted bruscetta. It’s super yummy, and is a great way to utilize those fresh vegetables in the garden.
Sangria is a fruity wine “cooler” that pairs extremely well with this dish. It’s very refreshing, and is perfect for a hot summer day next to the pool.
Ingredients
(yields 4 servings each)
For the Gazpacho
- 1 ½ pounds vine-ripened tomatoes, peeled, seeded and chopped
- 1 cup tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- ½ cup chopped red bell pepper
- ½ cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 large garlic clove, puréed
- ¼ cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh basil leaves (chiffonade)
For the Sangria
- 1 cup halved red seedless grapes
- 1 cup fresh raspberries
- 1 apple, sliced thin
- 1 lime, juiced
- 1 bottle good quality fruity red wine, like shiraz or rioja
- ½ cup cognac
- 1 liter soda water
- ¼ cup simple syrup
- 1 orange sliced, as garnish
Directions
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle. Remove and pat dry. Peel, core and seed the tomatoes.
When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the rest of the ingredients (vegetables, oil and spices) and stir to combine.
Transfer 1 1/2 cups of the mixture to a blender and puree. Return the pureed mixture to the bowl and stir to combine.
Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
In a large pitcher, add the grapes, raspberries and apples. Pour in the red wine, cognac and simple syrup and mix together. Refrigerate, about 20 minutes. When ready to serve, pour the soda water into the pitcher and stir. Serve the sangria in large wine glasses, and garnish with an orange slice.
Enjoy!