La Huerta Gazpacho
Harvest season isn’t just happening in our vineyards–it’s also in full swing at our vibrant estate garden, La Huerta. Inspired by the freshest summer bounty Napa has to offer, we’re excited to share Winery Chef Chris Kennedy’s Gazpacho recipe. This delightful dish brings a taste of harvest straight to your table and pairs beautifully with our Chardonnay
- 2 lbs ripe red tomatoes, cored and cut into chunks
- 1 Italian pepper, seeded and cut into chunks
- 1 English cucumber, peeled and cut into chunks
- 1 shallot, peeled, sliced and placed into a dish with cold water
- 1/2 garlic clove
- 2 tsp lemon juice, more to taste
- 2 tsp salt
- 1/2 cup extra virgin olive oil, more to taste
Procedure
- 1Combine tomatoes, pepper, cucumber, shallot (removed from water and water discarded) and garlic into a blender. You may need to do this in batches depending on the size of your blender. Blend at high speed until very smooth, about 2 minutes, pausing occasionally to scrape down the sides if needed.
- 2With the motor running, add the lemon juice and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn orange and emulsify. If it still seems watery, drizzle in more olive oil until texture is creamy.
- 3Strain the mixture through a fine sieve pushing all the liquid through with a ladle. Discard the solids. Taste and adjust seasoning at this point. Place in fridge until well chilled or overnight.
- 4Once well chilled and before serving, taste and adjust seasoning again. Whisk well before serving in your favorite chilled bowl. Drizzle with olive oil.
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