Easy Tomato Gazpacho
with 2019 Vermentino

You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

This recipe was inspired by Kathryn Doherty at FamilyFoodontheTable.com. I substituted items I had in my garden and added a little more spiciness to the recipe. The slight citrus notes of the 2019 Vermentino pairs splendidly with the acidity of the soup. This makes a great brunch addition or a light supper dish. Bon Appetit!

Shannon Brown

Betty’s Bingham Variation

A good recipe always starts with fresh ingredients. Our tomatoes are not producing (it might be because of the farm chemicals sprayed in our area). But I was able to purchase some at the farmers market as well as a new favorite shishito peppers.

I like shopping at our local Wolfforth Farmers Market. One guy that I especially like to visit for his fresh veggies is Ethan at Ethan’s Edibles.

Lately we have been enjoying his spring mix and spinach for salads. But his green onions are always wonderful. And garlic and garlic. As well as the new find, his shishito peppers mentioned above.

I had to study up on what shishito peppers are. Erin at Platings and Pairings had some good information as well as a recipe for Blistered Shishito Peppers. Very nice.

I think the peppers would dip nicely with the Caribbean-Style Mango-Habanero Hot Sauce that is coming up in a pairing soon from Shannon.

If you like pepper hot and yet cool temperature foods for the hot July that we are having try this gazbacho with our 2019 Vermentino.

If you don’t like pepper hot, just tone down the spices a little and still enjoy it with our 2019 Vermentino.

Recipe and Printing

Easy Tomato Gazpacho

with 2019 Vermentino
Prep Time: 30 minutes
Course: Soup
Servings: 8 servings
Calories: 114kcal
Author: Shannon Brown
Wine: Vermentino

Ingredients

  • 2 large tomatoes, peeled
  • 1 zucchini, halved
  • 1 onion, peeled and halved
  • 1 Scotch Bonnet pepper
  • 24 oz tomato juice, divided
  • 1/4 cup extra virgin olive oil
  • 1/2 cup red wine
  • 2 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1/4 tsp crushed black pepper
  • 3 Tbsp Old Bay Seasoning
  • 2 Tbsp red pepper flakes
  • 4 shakes Tabasco sauce

Instructions

  • Blend vegetables together with 12 oz of tomato juice (Shannon used her Ninja. I used my BlendTech).
  • Transfer to a bowl and add remaining tomato juice and remaining ingredients.
  • Cover and chill for 2 or more hours.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1332IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 2mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

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Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

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