Lisa Romerein
Prep Time
30 Mins
Yield
Makes 8 servings

This simplified version of Spanish gazpacho is a light, refreshing way to use the very ripest (almost too ripe) tomatoes.

How to Make It

Step 1

In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. (You may need to blend in batches.) Season with additional salt and pepper to taste. Garnish with red onion, if desired.

Step 2

Note: Nutritional analysis is per 1/2-cup serving.

Step 3

Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Rosé 2004 (Barossa Valley, Australia; $12) and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).

Parcel 104, Santa Clara, California

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