Gazpacho with Sweet Paprika
Featured by Bodegas Resalte de Penafiel in the International Wine Club.
Description
Directly from our featured winery in Spain, this traditional Gazpacho recipe would pair well with the Tempranillo in your Diamond Wine Club shipment!
Yield: 4Prep Time: 35 Minutes
Cook Time: 0 Minutes
Ingredients
• About 1 pound ripe, plum tomatoes
• 1/2 cucumber, peeled and roughly chopped
• 1 red pepper, roughly chopped
• 1 red onion, roughly chopped
• 1 garlic clove, chopped
• Extra Virgin Olive Oil
• 200 mL vegetable stock
• 2 tablespoons sherry vinegar
• 2 teaspoons sweet paprika - in your Adventure Package!
• 1 white baguette, cut into 4 pieces
Instructions
1. Mix all of the ingredients in a large bowl using 4 tablespoons of olive oil and season well.
2. Use a blender to create a fine consistency.
3. Chill the Gazpacho overnight in the refridgerator, or at least 4 hours.
4. Serve chilled in small cups or glasses with extra diced vegetables sprinkled over, if you like.
5. Toast the baguette slices and serve with the Gazpacho.