Rosemary and Lemon-Kissed Gazpacho

Gazpacho with a Unique Twist

Here is a gazpacho recipe that uses our Chardonnay Wine Jelly with Lemon and Rosemary to create a smooth, refreshing, and sophisticated cold soup. The jelly helps to perfectly balance the flavors, giving it a unique and delicious twist.

Yields: 4 servings Prep time: 15 minutes Chill time: 2 hours

Ingredients:

• 2 lbs ripe tomatoes, roughly chopped

• 1 cucumber, peeled and roughly chopped

• 1 red bell pepper, seeded and roughly chopped

• 1/2 red onion, roughly chopped

• 1-2 cloves garlic, minced

• 1/4 cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon Berkshire Wine Jelly's Chardonnay with Lemon & Rosemary

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Fresh rosemary sprigs, for garnish

Instructions:

1. In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, and red wine vinegar. Blend until the mixture is a smooth purée.

2. Add the Chardonnay with Lemon & Rosemary Wine Jelly and blend for another 10 seconds to fully incorporate it.

3. Stir in the salt and black pepper. Taste and adjust seasoning as needed, adding more salt, pepper, or a touch more jelly for sweetness if desired.

4. Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill completely.

5. Serve the gazpacho in chilled bowls, garnished with a drizzle of olive oil, a few turns of black pepper, and a small sprig of fresh rosemary.