Summery, fruity & surprisingly aromatic: gazpacho with a twist
This cold soup brings Spanish temperament with a touch of French sophistication to summer: ripe tomatoes meet sweet and fresh strawberries, seasoned with lime juice, olive oil and a hint of chili. The intense basil oil provides depth and an elegant contrast. Ideal as a refreshing starter or light summer dish.
Ideal wine accompaniment: Rosé de Provence AOC (France)
A dry Rosé de Provence with a delicate color, fine scent of red berries and subtle herbal notes is the ideal accompaniment to this gazpacho. The strawberry in the glass reflects the fruit of the soup, while the Provençal herbal notes emphasize the basil oil. The fine acidity of the rosé provides freshness without disturbing the delicate balance between tomato and fruit. A wine that captures summer in a glass and elegantly carries the flavors of the dish.
Another 5 wine recommendations for this pairing:
1. Bardolino Chiaretto DOC (Veneto, Italy)
This Italian rosé has notes of redcurrant, blood orange and a fine almond note. The light structure goes perfectly with creamy gazpacho, while its invigorating acidity enhances the fruity aromas. Served chilled, it brings Mediterranean freshness and is an uncomplicated yet stylish companion.
2. Pinot Noir Rosé (Palatinate, Germany)
An elegant, salmon-colored rosé with a fine aroma of raspberries, rhubarb and a hint of herbal spice. Wines from cooler vineyards in particular bring the necessary freshness to harmonize with the lime and strawberry in the soup. The subtle fruity sweetness on the finish gently balances out the slight spiciness.
3. Côtes du Rhône Rosé AOC (France)
Stronger than the Provence rosé, with aromas of watermelon, red berries and spices. This wine offers more body without being heavy. Its spicy note plays skillfully with the basil oil, while the fruity core perfectly absorbs the strawberries.
4. Txakoli Rosado DO (Basque Country, Spain)
A lively, slightly sparkling rosado with moderate alcohol and wonderfully animating acidity. The saltiness and effervescence of the Txakoli bring additional tension to the dish, especially in combination with the lime juice. An original, fresh pairing with a Basque soul.
5th Clairet de Bordeaux AOC (France)
A transitional wine between rosé and red wine, with more structure, but can still be served cool. The intense berry fruit and slightly tart tannin structure go well with the intense aromas of tomato and basil. Particularly suitable when served as a main course.
The recipe:
Cold tomato and strawberry gazpacho with basil oil
Cooking utensils
- 1 Mixer or blender
- 1 Sieve
- 2 Bowls
- 1 Spoon
- 1 Small pan for the oil
Ingredients
For the gazpacho:
- 300 g ripe tomatoes skinned
- 150 g Strawberries cleaned
- 1 small red peppers
- 1 small clove of garlic
- 1 tablespoon lime juice
- 2 Tbsp mild olive oil
- 1 teaspoon sherry vinegar
- Salt Sugar, cayenne pepper to taste
For the basil oil:
- 1 bunch of fresh basil
- 3 Tbsp extra virgin olive oil
- 1 Pinch of salt
Preparation
Prepare the gazpacho:
- Roughly chop the tomatoes, strawberries, peppers and garlic
- Place in a blender with the lime juice, olive oil and vinegar
- Puree finely, pass through a sieve
- Season to taste with salt, sugar and cayenne
- Allow to cool thoroughly in the refrigerator
Basil oil:
- Blanch the basil leaves in hot water for 10 seconds
- Rinse immediately in ice water, squeeze well
- Puree finely with oil and salt
Dressing:
- Serve cold gazpacho in deep plates
- Garnish with a few drops of basil oil
Recommended side dishes
- Grilled crostini with garlic
- Yellow bell pepper and fennel salad
- Goat’s cheese rolls with herbs
