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- Gazpacho with sun-dried tomatoes and fresh summer herbs
Gazpacho with sun-dried tomatoes and fresh summer herbs
Autumn has definitely started, but it’s still nice and warm in Sicily, it’s probably the best month to enjoy the beach and go for long walks on the coast. For a light lunch, we like to stay light and healthy and follow another one of Irma Green’s recipes: we chose a Gazpacho with sun-dried tomatoes and fresh summer herbs that we like to match with a fresh glass of Paccamora Catarratto.
Ingredients: ideally organic – serves 2-3
6-8 ripe large plum tomatoes- roughly chopped
1-2 baby cucumbers peeled and roughly chopped
1 small sweet red pointed pepper, de-seeded and roughly chopped
1 small green pointed pepper, de -seeded and roughly chopped
2 spring onions- roughly chopped
2 -3 garlic cloves – roughly chopped
4-5 table spoons of organic cold pressed extra virgin olive oil
1-2 tbsp of organic apple cider vinegar (with mother)
Himalayan sea salt and black pepper to taste
To garnish: a bunch of fresh basil or oregano & 1 hand full of finely chopped sun dried tomatoes and a drizzle of olive oil, roughly chopped pistachios also work a treat
Remove stalks, wash tomatoes well, cut out the part that held the stalk, roughly chop and place the tomatoes in a blender. For an extra smooth texture or if you cannot find organic tomatoes, blanch and remove the skin before blending.
Next wash and roughly chop the cucumber and peppers (if non-organic please peel before chopping), remove the seed centre of the peppers and add to the tomatoes. Then wash spring onions and roughly chop, peel garlic and add everything to the blender.
Now, top the vegetables with the olive oil and vinegar, starting with one table spoon of vinegar and a pinch of salt before blending until smooth. Season to taste adding freshly ground pepper and more salt and vinegar if needed.
Fill the Gazpacho into a nice Kilner jug or jar with a lid and leave to cool in the fridge for 30-60 minutes or longer. Serve in glasses or soup dishes garnished with freshly chopped oregano or basil and sun dried tomato or if you want to add a delicious crunch add some chopped pistachio nuts – finish off with a drizzle of the lovely cold pressed organic olive oil.
Pour yourselves and your guests a glass of Paccamora, make a toast and enjoy !
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