Gazpacho

Min gazpacho her er baseret på røde grøntsager, men du kan også lave en grøn version med mere agurk, grønne tomater og honningmelon. Men aldrig grøn peber – den grøntsag burde være blevet i 1980’erne, hvor vi var nogle, der fik rigeligt af den.

 

Ingredienser – 4 personer

1 ½ stor rød peberfrugt, skåret i små tern

1 ½ agurk, udkernet og skåret i små tern

½ kg meget solmodne tomater (og ellers en god dåse flåede), skåret i tern

1 lille nektarin, skåret i tern

skrællen fra 1 økologisk citron

1 håndfuld basilikum

½ fed hvidløg

1 dl god olivenolie

1 tsk. balsamico

Havsalt & peber

 

Fremgangsmåde

Tag to spiseskefulde af hhv. peberfrugt- og agurketern fra, inden du blender resten af ingredienserne i en food processor til en ensartet puré. Smag til med salt og peber. Stil nu gazpachoen på køl i 4-5 timer, inden du serverer. Lige inden servering smager du til en ekstra gang, og kommer de sidste agurke- og peberfrugttern i suppen. Server iskold med et godt brød eller smør/olivenolie-ristede croutoner.

 

Vin-match

I Spanien er der mange, der serverer sherry til den kolde gazpacho, men jeg er ikke selv den store sherry-fan (endnu). Jeg vil i stedet anbefale dig følgende tre muligheder, der alle har noget for sig i selskab med gazpachoen:

  1. Cava: Jeg er vild med Seguras Viudas, der altid bruser én i møde med æbleduft og friske bobler – og som ikke koster alverden. Køb den her. 
  2. Vinho Verde: Den unge friske, perlende portugisiske vin passer fremragende til det tilsvarende friske, grønne, frugtige, sprøde univers, gazpachoen lægger for dagen. Jeg ville vælge Quinta de Gomariz Vinho Verde Loureiro 2017, som har været en favorit siden det tidlige forår. Læs mere her. 
  3. Rosé: Rosé er genial til grøntsagsretter. Hvis ikke du har en favorit selv, kan du læse her og få nogle gode bud af mig.
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