White Wine Gazpacho

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Servings: 4 Difficulty: Intermediate
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A refreshing, savory cold soup blending crisp vegetables with the bright acidity of dry white wine.
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This White Wine Gazpacho offers a sophisticated twist on traditional cold soups, combining the sweetness of ripe tomatoes with the crisp texture of zucchini and green onions. The addition of dry white wine and a hint of Tabasco sauce creates a vibrant, tangy flavor profile that is both light and satisfying. Unlike typical gazpachos, this recipe involves a brief sautéing step, which deepens the flavors of the garlic and vegetables before they are chilled. It’s an ideal dish for warm summer evenings, serving as a refreshing appetizer or a light main course. The cold presentation highlights the freshness of the ingredients, making it a perfect choice for outdoor gatherings or hot days when you want something cooling yet substantial.

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White Wine Gazpacho

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 13.5

Description

This White Wine Gazpacho offers a sophisticated twist on traditional cold soups, combining the sweetness of ripe tomatoes with the crisp texture of zucchini and green onions. The addition of dry white wine and a hint of Tabasco sauce creates a vibrant, tangy flavor profile that is both light and satisfying. Unlike typical gazpachos, this recipe involves a brief saut&# 195;©ing step, which deepens the flavors of the garlic and vegetables before they are chilled. It’s an ideal dish for warm summer evenings, serving as a refreshing appetizer or a light main course. The cold presentation highlights the freshness of the ingredients, making it a perfect choice for outdoor gatherings or hot days when you want something cooling yet substantial.

Ingredients

Directions

  1. Coarsely chop the tomatoes, reserving approximately 1 1/4 cups of chopped tomatoes and draining the released liquid (about 1/2 cup) separately.
  2. In a large skillet, heat the vegetable oil over medium heat.
  3. Add the green onions, zucchini, and minced garlic to the skillet and sauté for 1 minute until fragrant.
  4. Add the chopped tomatoes, pepper strips, parsley, salt, and Tabasco sauce to the skillet.
  5. Stirring frequently, cook for 5 minutes, or until the peppers are tender but still crisp.
  6. Transfer the vegetable mixture into a large bowl.
  7. Stir in the reserved tomato liquid, chicken broth, and dry white wine until well combined.
  8. Cover the bowl and refrigerate for several hours or overnight to allow the flavors to meld and the soup to chill thoroughly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 13.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 2.9g1%
Dietary Fiber 0.9g4%
Sugars 2.0g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the chicken broth with vegetable broth.

The soup tastes best after chilling overnight, as the flavors deepen and the vegetables soften slightly.

Adjust the amount of Tabasco sauce to taste if you prefer a milder or spicier dish.

Ensure the tomatoes are well-drained to control the consistency of the final soup.

Keywords: white wine, gazpacho, cold soup, tomatoes, zucchini, green onions, garlic, spanish cuisine, summer dish, vegan, refreshing, tabasco, chicken broth, parsley, vegetables, appetizer, light meal, sautéed, chilled, fresh
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