End of Summer Bounty
By St. Supéry winery chef Ron Barber

Summer is just about over and tomatoes are everywhere.  Take advantage of the season and prepare a nice batch of cold tomato soup, or Gazpacho as it is known. Seek out vine ripened or heirloom tomatoes if possible; it really makes a difference.  Use different colored tomatoes for a beautiful effect.  You can also puree 1/3 of the soup if you prefer a smoother texture.

Because cold soups are never heated, bacteria are not destroyed and the soup can spoil relatively quickly.  It’s best to consume uncooked soups within a day or two of preparation.

Also, after mixing the ingredients let them rest together at least 2 hours so that they “get to know each other.”  The flavors will blend and intensify.

Even if you have never been a fan of cold soups, please give this recipe a try.  I think you will be surprised how refreshing and delicious they can be.

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NAPA VALLEY GAZPACHO
(chilled tomato soup)
Serve with St. Supéry Sauvignon Blanc

1 cup French bread cut into cubes
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 cloves garlic
2 pounds ripe tomatoes - peeled, seeded & coarsely chopped
1 cup cucumber – peeled & finely chopped
1 cup red onion – finely chopped
1 cup red bell pepper – finely chopped
1 cup ripe avocado - diced
2 tablespoons fresh basil – minced
2 tablespoons fresh cilantro - minced
1/4   cup St. Supery White Meritage
2 cups V-8® juice
1 cup vegetable stock (home made or canned)
juice of one lime
4 dashes Tabasco® sauce (or more if you like)
salt & pepper to taste

Combine the first four ingredients in a food processor and process until smooth. Plunge tomatoes into boiling water for 30 seconds to loosen skin; then immerse in cold water.  Slip skins off, squeeze the seeds out and coarsely chop.  Place the tomatoes in a large bowl and add the remaining ingredients.  Add more vegetable stock if soup is too thick.  Season with salt & pepper to taste.  If the soup is too acidic, add a little sugar.  Chill at least 2 hours.  Serve cold and garnish with croutons if desired.

Serves 8 - 10