A refreshing summer classic with perfect wine pairing
Gazpacho is a cool, refreshing soup made from sun-ripened tomatoes, peppers, cucumber and olive oil that is perfect for hot days. The combination of fruity sweetness, subtle acidity and light spice makes it a popular speciality of Spanish cuisine. Served with toasted bread and the best olive oil, it creates a wonderfully harmonious flavour experience. But which wine goes best with it? A fresh Verdejo from Rueda impresses with its crisp acidity, subtle herbal notes and elegant fruitiness, which emphasises the flavour of the tomatoes and balances out the slight spiciness of the gazpacho.
Which wines go best with this dish?
Gazpacho is characterised by fresh tomato acidity, sweet pepper and cucumber notes as well as a fine spiciness from garlic and vinegar. The right wine should therefore have a lively freshness, mineral structure and subtle fruit to harmonise with the soup.
1. verdejo from Rueda (main recommendation)
➡ Why? Verdejo offers fine citrus flavours, subtle herbal spice and an animating freshness that perfectly supports the tomato flavours and pleasantly complements the gazpacho. ✔ Recommended region: Rueda, Spain
2. albariño from Rías Baixas (Spain)
➡ Why? The light saltiness and crisp acidity of an Albariño go wonderfully with the tomato sweetness and provide a refreshing complement. ✔ Recommended region: Rías Baixas, Spain
3. sauvignon blanc from the Loire (France)
➡ Why? With its grassy freshness, fine gooseberry and citrus flavours and elegant minerality, Sauvignon Blanc brings an exciting balance to fruity and slightly spicy gazpacho. ✔ Recommended region: Loire, France
The recipe:
Cold gazpacho with toasted bread and olive oil
Cooking utensils
- 1 Blender or hand blender
- 1 Cutting board & knife
- 1 Bowl for serving
- 1 Pan or oven for the bread
Ingredients
For the gazpacho:
- 500 g ripe tomatoes
- ½ red peppers
- ½ green peppers
- ½ Cucumber peeled and cored
- 1 Garlic clove
- 2 Tbsp olive oil extra virgin, high quality
- 1 Tbsp sherry vinegar or white wine vinegar
- 100 ml Cold water
- ½ teaspoon salt & pepper to taste
For the toasted bread:
- 2 Slices of baguette or country bread
- 1 Tbsp olive oil
- 1 Garlic clove for rubbing in
Preparation
Prepare the gazpacho:
- Roughly dice the tomatoes, peppers, cucumber and garlic.
- Put all the ingredients in a blender, add olive oil, vinegar, cold water, salt and pepper.
- Blend for 1-2 minutes until a smooth consistency is achieved.
- Chill for at least 2 hours to allow the flavors to develop.
Toast bread:
- Drizzle the bread with olive oil and toast in a pan or in the oven until crispy.
- After roasting, rub with a halved clove of garlic.
Serve:
- Pour the gazpacho cold into bowls or glasses.
- Garnish with a dash of olive oil and some chopped peppers or cucumber.
- Serve with the toasted bread.
Recommended side dishes
- Marinated olives or pickled pimientos de padrón
- Roasted almonds or salted nuts
- A light rocket salad with lemon vinaigrette
