How to pair gazpacho with summer wines

The dog days of summer are upon us, and what better way to beat the heat than a simple, chilled soup? When pairing, opt for wines that bring zip and zest — this trio will do just fine.



Cucumber and basil gazpacho 

Peel and chop 3 medium seedless cucumbers. Combine in a bowl with 2 ribs celery, chopped; 1 yellow bell pepper, chopped; 2 cloves garlic; 2 slices white bread, torn into pieces; 1/2 cup Greek yogurt; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons salt and 1/4 cup water. In two batches, process in a blender until very smooth. Refrigerate, covered, until chilled. To serve, blend 1 cup of the soup with 1 cup fresh basil and 2 tablespoons fresh parsley until very smooth. Stir mixture back into soup. Serve very cold. Makes: 6 servings

Recipe by JeanMarie Brownson


Pairings by sommelier Nate Redner of Oyster Bah, as told to Michael Austin:

2016 Lioco Indica Rosé of Carignan, Mendocino County, California: A tart and fresh rosé from California, this wine is made from the carignan grape variety, which packs expressive notes of red raspberry, watermelon, lime zest and lemongrass. The fresh, bright character of this summery wine will complement the lightness of the soup while cutting through the fat of the creamy Greek yogurt.

2015 Malvira Roero Arneis, Piedmont, Italy: Arneis is a varietal suited for lighter foods. With high acidity, full-bodied texture and floral character, Malvira’s version shows notes of honeydew melon, ripe red apple and stone fruit with a slightly salty, crisp finish. The ripe fruit character (especially the melon) will match well with the delicate flavors of the cucumber and herbs. Decanting this wine will further open up its aromatics.

2015 John Joseph Prum Riesling Spatlese, Graacher Himmelreich, Mosel, Germany: This off-dry riesling from an iconic producer in the legendary Mosel region shows lots of ripe fruit, including poached pear, lemon curd and orange zest, with zippy acidity on the back end. Its ripe fruit and floral aromatics will help elevate the herbaceous character of the dish. Also, the wine’s creamy texture will nicely mirror the texture of the soup.

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