Summer Gazpacho

Serve with Deaver's Sauvignon Blanc
(ORDER ONLINE)

3 cups Sacramento tomato juice* 
4 ripe tomatoes, OR
16 ounce canned tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
5 green onion, sliced
1 cucumber, peeled, seeded, and chopped
2 cloves garlic, minced
½ cup Deaver Vineyards  Sauvignon Blanc
2 tablespoons grape seed oil
Salt and pepper, to taste
Dash of your favorite Hot Sauce

Combine tomato juice, tomatoes, green bell pepper, red pepper, green onions, and cucumber in a large bowl.

Take half of the vegetables and place into a blender with the garlic, Deaver Vineyards Sauvignon Blanc, grape seed oil. Blend until smooth and return mixture to bowl. Add more tomato juice and wine to thin as desired, add salt, and pepper, and a dash of Hot Sauce.

Best if chilled overnight.

Garnish with a dollop of sour cream, croutons, and parsley. To jazz things up add some cold cooked shrimp. Serve with warm tortillas and a chilled glass of Deaver Vineyards Sauvignon Blanc.

*This tomato juice is my personal favorite.

Prep time 20 minutes
Serves 4-6 

Tested and contributed Kristi Santens