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1 Bottle Emma Pearl Chardonnay, reduced to 1 cup
16 Very ripe medium-size tomatoes, cored
4 English cucumbers, peeled and seeded
2 Medium yellow onions, peeled
3 Red bell peppers, cored and seeded
1 Jalapeno pepper, seeded and finely chopped
1 Serrano chili, seeded and finely chopped
2 Tbsp Garlic, chopped
1 cup Tomato juice
1/3 cup Extra virgin olive oil
1/3 cup Sherry wine vinegar
1/3 cup Fresh lemon juice
Freshly ground white pepper, kosher salt, cayenne pepper to taste
Pour the bottle of Chardonnay into a stainless steel saucepan over low heat and simmer slowly until liquid is reduced to 1 cup. Cool to room temperature. Chop the first 4 vegetables into 1 inch pieces and toss in a stainless steel bowl with the rest of the ingredients. Season the mixture with a little of the salt, white and cayenne peppers. Cover with plastic wrap and refrigerate for 6 to 8 hours or overnight, stirring once or twice.
Using a food processor or blender, process the vegetables until they are minced but still have some texture. Return Gazpacho to the stainless bowl, correct the seasonings and refrigerate until ready to serve. Serve soup in well-chilled soup bowls and garnish with a drizzle of basil oil or finely chopped fresh basil.
By Executive Chef, Martin Courtman