Summer in a bowl – Andalusia on the table
Finding the right wine pairing for a classic gazpacho andaluz is one of the most straightforward tasks in summer wine cuisine: it’s hot, the dish is cold, and what you need in the glass is freshness, salt and an acidity that enlivens the tomato, cucumber and bell pepper mixture without dominating it. When you think of combining wine and food in Andalusia, you almost inevitably end up with sherry – and that’s exactly where this post takes you. A Manzanilla from Sanlúcar de Barrameda is not a dessert wine, but a bone-dry, salt-fresh white wine from Spain, which is drunk with gazpacho in its homeland like beer with a snack in Bavaria. The prawn skewer on top gives the cold soup a warm grilled component and an iodine-salty seafood depth that fits perfectly into the summer setting. This recipe is ready in 20 minutes and consists of 100 percent raw ingredients – fridge cooking at its best.
Ideal wine pairing: Manzanilla DO Jerez (Andalusia, Spain)
From Sanlúcar de Barrameda at the mouth of the Guadalquivir into the Atlantic, where the humidity of the sea air keeps the pile layer on the barrels particularly thick and lively, comes the Manzanilla as the most elegant and salt-fresh of all sherry styles. Unlike other fino sherries, it matures exclusively in Sanlúcar, developing a saltiness and lightness that no other sherry can match. Aromas of freshly baked bread, green olives, almonds, chamomile and a distinctly salty sea note make it a wine that seems to have been made for the Gazpacho Andaluz – both come from Andalusia, both have a natural freshness, both carry salt as an aromatic foundation. Served chilled (6-8 °C), Manzanilla DO Jerez is an experience of almost provocative directness: it kisses the palate with salt and almonds, prepares it for the tomato acidity of the gazpacho and becomes the ideal finish after the prawn skewer. A wine you have to know.
Further wine recommendations for this dish
DO Rueda Verdejo (Castile-León, Spain)
From the high plateaus of Castile, where sandstone soils and a continental climate give Verdejo its aromatic expressiveness, comes a white wine with a lively grapefruit-fennel aroma and invigorating acidity that goes well with gazpacho in a fresh, uncomplicated way. Less distinctive than the Manzanilla, but more accessible and with a broader public appeal. Its herbal spiciness communicates with the herbs of the gazpacho, its acidity enlivens the tomato and bell pepper base. The most natural Spanish white wine companion for anyone who prefers a classic white wine in a glass rather than sherry for summer meals.
Albariño DO Rías Baixas (Galicia, Spain)
The Atlantic salt freshness and peach-citrus aromas of the Albariño carry the prawns in a direct maritime way, and its lively acidity enlivens the cool gazpacho in a similarly good way to the Manzanilla. It is more expressive and fruity than the sober Manzanilla, but has a similar salty freshness and Iberian character. For all those who would rather have Galicia than Andalusia in their glass for an evening of gazpacho with a prawn skewer and would rather do without sparkling wine and sherry.
Rosé de Provence AOC (Provence, France)
A cool Provence rosé in pale salmon pink is a catchy, cheerful choice for a summer gazpacho: its strawberry-herb freshness matches the tomato base of the gazpacho, and its elegant dryness keeps the dish light. Served chilled, it is the most relaxed accompaniment to this round – not a wine that raises questions, but one that prolongs the summer evening. For all those who prefer Provençal lightness to Andalusian power in their glass for a gazpacho dinner.
Grüner Veltliner Wachau DAC (Wachau, Austria)
The characteristic white pepper and green herbal spice of the Grüner Veltliner Wachau DAC meet the raw bell pepper and cucumber component of the gazpacho in an aromatically direct way. Its fresh, lively acidity enlivens the tomato base, and its minerality communicates with the cool texture of the cold soup. It is cooler and more herbaceous than the other candidates – a wine that has an independent, surprising voice at a gazpacho evening. For all those who prefer Austrian herbal precision to Spanish sunshine in a glass when it comes to Andalusian classics.
You can find more summer recipes with matching wines on the summer and wine overview page.
The recipe:
Gazpacho Andaluz classic with prawn skewer
Cooking utensils
- 1 Stand mixer or hand blender
- 1 Fine sieve
- Tiefe Suppenteller oder Schalen (vorher kühlen)
- 1 Grill pan or small grill (for the prawns)
- Wooden skewers (soaked for 30 minutes)
Ingredients
- 800 g ripe beef tomatoes
- 1 red peppers gutted
- 1 small cucumber peeled
- 1 Garlic clove
- 3 Tbsp extra virgin olive oil
- 2 Tbsp sherry vinegar or white wine vinegar
- Salt black pepper
- 1 Pinch of cumin
FOR THE SHRIMP SKEWER:
- 8 Tiger prawns raw, peeled
- 1 1 tbsp olive oil
- 1 Garlic clove grated
- 1 teaspoon paprika powder smoked
- Salt black pepper
- Wooden skewers
FOR THE SET:
- Finely diced cucumber Bell pepper and tomato
- Good olive oil for drizzling
- Fresh herbs
Preparation
PREPARATION:
- Roughly dice the tomatoes, cut the bell pepper and cucumber into pieces.
- Puree all the vegetables with the garlic, olive oil, vinegar, salt, pepper and cumin in a blender until very smooth.
- Pass through a fine sieve for a particularly velvety texture.
- Season to taste and chill for at least 2 hours.
- Marinate the prawns with olive oil, garlic, paprika powder, salt and pepper.
- Stick on wooden skewers.
COOKING STEPS:
- Grill the prawn skewers in a hot grill pan for 1.5-2 minutes on each side until they are pink.
DIRECTIONS:
- Serve the gazpacho in chilled deep plates.
- Place finely diced vegetable garnish in the middle.
- Place the prawn skewer across the plate.
- Finish with a thread of good olive oil and fresh herbs.
SUPPLEMENTS:
- Crispy white bread or baguette
- Small bowls with extra garnish (diced cucumber, bell pepper, tomato)
- Lemon wedge to serve
