roasted pepper and cherry gazpacho paired with Toscana Rosso
Michele Brooks
cold and refreshing soup of grilled peppers and cherries for the summer. the wine is a ’05 Ciacci Piccolomini Toscana Rosso
ingredients
- 2 1-inch slices of whole grain bread
- 1/2 cup extra virgin olive oil
- 2 roasted garlic cloves
- 1 thinly sliced raw clove of garlic
- 1 red bell pepper, roasted, skin removed and coarsely chopped
- 1 yellow pepper, roasted, skin removed and coarsely chopped
- 1 seedless cucumber, peeled and coarsely chopped
- 1 pound bing cherries, pitted and diced
- 3 oz tomato juice
- 1 1/2 oz red wine vinegar
- salt and white pepper to taste
directions
- 1
drizzle the bread with olive oil and pan fried until crispy. spread a roasted garlic clove over each piece of bread and cut into dice size pieces and put into large bowl.
- 2
add the sliced garlic, red and yellow bell peppers, cucumber, cherries, tomato juice, vinegar and 1/4 cup of olive oil. season lightly and let stand at room temp for about 2 hours.
- 3
working in batches, puree the mixture in a blender until smooth. season once again with salt and pepepr to taste.
Source: Michele Brooks
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