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| Gazpacho - Eat Smarter |
Tomorrow night I am attending a Napa Valley Wine Dinner. Each of us is bringing a Cabarnet Sauvignon from Rutherford AVA in Napa - an appellation whose dusty terroir produces some of the world's greatest Cabarnet Sauvignons.
We are also each making a recipe from The Cakebread Cellars Napa Valley Cookbook. Cakebread Cellars is a premier Napa Valley vineyard.
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| The Cakebread Cellars Napa Valley Cookbook |
I have chosen to make their Spanish Red Gazpacho that will be the starter - here is the recipe.
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| Spanish Red Gazpacho |
I love gazpacho and am intrigued that it has fennel. I even got sherry vinegar from Napa Valley -
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| Napa Valley Naturals Sherry Vinegar |
I am making it this morning - I like to make gazpacho a day ahead. I will be serving it in glasses to be sipped - much more common in Spain than serving it in a bowl.
For those of you interested, I am bringing a Honig Vineyard Cabarnet Sauvignon.
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| Honig Cabarnet Sauvignon |
Enjoy your weekend!
Looks so tasty. The old Vegetarian Epicure cookbook had a gazpacho to die for. Probably the best I've ever eaten/drunk.
ReplyDeleteInteresting recipe! I've never seen one that has hardboiled egg and ham as a condiment/adornment. Let us know how it works out!
ReplyDeleteOne of the many things I love about living in wine country in Northern California! One never runs out of wineries to visit!
ReplyDeleteI really love gazpacho, and your recipe sounds fabulous. How interesting is the addition of fennel. Has got to be good. Also I like the diced boiled egg-ham garnish. Different & sounds like a good combination with the tomato concoction that is gazpacho. Have fun!💚
ReplyDeleteA number of years ago a fantastic caterer in the San Francisco Bay Area, Barbara Llewellyn, catered a birthday party for my late father. One of the items on the menu was Bloody Mary Oyster Shooters - a yummy combination of a Bloody Mary and an oyster. I was just thinking that a Gazpacho-type cocktail with vodka, rather than the classic Bloody Mary, along with the oyster, might be a fun and interesting thing to try.
ReplyDeleteJust reserved this cookbook from the public library. Better than a trashy novel. Cheers!
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