Heirloom Tomato and Cucumber Gazpacho

Recipe courtesy of Stephen Barber
Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
  • 2 lbs ripe red or mixed heirloom tomatoes, cored and roughly cut into chunks
  • 1 red bell pepper
  • 1 fresno chili
  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1 small mild onion red, peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 tsp Cabernet Sauvignon vinegar, more to taste
  • 1/2 cup EVOO more to taste, plus more for drizzling
  • Combine tomatoes, bell pepper, fresno chili, cucumber, onion and garlic in a blender or, if using an immersion blender, in a deep bowl. If necessary, work in batches. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  • With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil.
  • Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
  • Transfer to a large pitcher and chill until very cold, at least 6 hours or overnight.
  • Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water.
  • Serve in chilled bowl and garnish with small dice of cucumber, tomato and a drizzle of EVOO.