California Style Gazpacho and Rose By Lenny

Mad Wine
Few dishes can evoke sun and summertime like fresh Gazpacho can. It is a dish that traces its roots to Andalusia in southern Iberian Peninsula. The proto gazpacho was most likely of Roman origin and was 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.” It wouldn’t be until the 19th century, the red gazpacho became popular when tomatoes were added to mix. 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. I like to serve it out of a pitcher with some crushed ice blended in. Serve with some fresh sliced bread and if you like some Manchego Cheese and Jamon de Serano and you have a lovely light lunch. The perfect pairing for the fresh taste of Gazpacho is Rose! A Spanish Garnacha rose, beautiful Provence Rose or how about a nice California Rose? Smoke Tree Rose California 2016 $19.99 Fresh, finessed and elegant, Smoke Tree Rosé offers aromas of white cherry, white peach and yellow nectarine. The palate is vibrant with flavors of crabapple, quince and crisp nectarine. The finish is dry and refreshing. Made by longtime Domaine Chandon Winemaker Joel Burt this wine is a base of Grenache, like many Spanish and French Rose, and makes this wine very food friendly. California Style Gazpacho ________________________________________ ***** Base 2 each Tomatoes Concasse, peeled and seeded ½ ea red onion, finely diced 1 each jalapeño chili pepper, minced 1 ea Lime, Juice ½ cup Cilantro, chopped ½ tsp Cumin ¼ cup red wine vinegar ¼ cup olive oil 2 cloves garlic 1 tsp Oregano 1 tsp Basil 1 tablespoon Smoked Paprika 1 slice bread 1 cup ice 64 oz Tomato Juice 4 each Tomatoes, diced 1 each Pasilla Pepper, finely diced 1 each cucumber seeded and diced 1 each Avocado diced 1 bunch green onions Salt and pepper to taste 1 cup sour cream, for garnish 1. Combine ingredients for base in blender and puree until well combined 2. In large container combine base with tomato juice and remaining ingredients 3. Garnish with sour cream and fresh cilantro