This delicious gazpacho was a hit at our recent Fall Wine Release Party, and pairs perfectly with our Rutherford Estate Cabernet Sauvignon.
3 red peppers
2 pounds Heirloom tomatoes (cut into chunks)
1 cucumber (peeled & seeded)
6 garlic cloves
½ red onion
1 baguette, cut in half
¼ cup Round Pond Estate Cabernet-Merlot Red Wine Vinegar
½ cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 stick butter
salt to taste
4 Tbsp Round Pond Estate Infused Basil Olive Oil
small basil leaves
For the gazpacho, toss the red peppers in olive oil and place on a baking tray and roast in a 375-degree oven until they are slightly charred on the outside.When done, remove them from the oven and place them in a mixing bowl.Cover the bowl with plastic wrap and let them steam in the bowl until cool.When cool, peel off the skin and open to remove as many seeds as possible.
In a large container, place the roasted red peppers, tomatoes, cucumbers, garlic, onion, half of the baguette, and Cabernet-Merlot Red Wine Vinegar.Toss together and let sit for at least 6 hours.Once fully marinated, use a blender to purée in batches, slowly adding the Italian Olive Oil.Once puréed, pour it into a container and season with salt.
Cut the baguette for the croutons into small cubes. Melt the butter and then pour it over the cubed bread and toss it together adding the salt. Bake in a 375-degree oven until golden brown and crunchy.
To serve, pour the gazpacho into bowls, garnish with croutons and basil leaves and drizzle with Infused Basil Olive Oil. Enjoy!