Green Gazpacho
The classic summer chilled soup gets a reboot with crisp cucumbers and bright tomatillos. Pair it with a Sauvignon Blanc for a perfect summertime combo. Courtesy of Edna Valley Vineyard.
Ingredients
• 2 Persian cucumbers
• 1 ½ pounds tomatillos, husked
• 1 clove garlic
• ½ small shallot
• 1 green bell pepper, stem removed
• 1 teaspoon distilled white vinegar
• 1 tablespoon olive oil
Garnish
• 1Extra Virgin Olive Oil
• 1Fresh chives
• 1Freshly ground black pepper
Directions
1. In a blender, combine cucumbers, tomatillos, garlic, shallot, and green bell (seeds included). Blend for a few minutes until smooth.
2. Add vinegar and olive oil, pulse until combined.
3. Pour into a container and chill for a few hours or overnight.
4. Serve cold with a drizzle of Extra Virgin Olive Oil, fresh chives, and freshly ground black pepper.