| Strawberry Gazpacho This recipe, adapted from The Silver Palate Cookbook, was served at our Vineyard Bloom Picnic June 29, 2002; it received rave reviews. serves 8 to 10 people |
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| 3 large ripe tomatoes 2 quarts strawberries 2 sweet red peppers 2 medium yellow onions 2 large shallots 2 large cucumbers 1/2 cup red wine (we used Lailey Vineyard Zweigelt 2001) 1/2 cup olive oil |
1 1/2 cups canned tomato juice 3 eggs lightly beaten pinch of cayenne pepper salt, freshly ground black pepper, to taste 1/2 cup chopped fresh dill |
| Wash and prepare the vegetables and strawberries.
Core and coarsely chop tomatoes; save the juice. Core, seed and coarsely chop peppers, hull strawberries and cut into halves.
Peel and coarsely chop onions and shallots. Peel, seed, and coarsely chop cucumbers. In a bowl whisk together wine, olive oil, reserved and canned tomato juice, and eggs. In a blender or a food processor fitted with a steel blade, puree the vegetables and strawberries in small batches, adding tomato-juice and wine mixture as necessary to keep blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch. Stir in cayenne, salt and pepper to taste, and dill. Cover and chill for at least 4 hours. Serve in chilled soup bowls or mugs. |
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| serve with Lailey Vineyard Sauvignon Blanc, Riesling or Vidal (all of these wines will work wonderfully, just make sure the wine is as cold as the soup) |
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| www.laileyvineyard.com | |