rosé wine and gazpacho

As I sit in my small Parisian flat on this Sunday, my two fans blowing at cross-currents with me strategically positioned in the middle, I have just enjoyed what many people in France consume during the summer: cold gazpacho accompanied by a glass (or two) of chilled rosé wine. Délicieux.

There’s a popular brand in the supermarkets here that’s quite good. But when I learned that Alvalle is owned by PepsiCo, I decided to make my own.  

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Nothing could be easier. For anyone on a diet, remember you’re eating raw liquidized vegetables. Most fruits and vegetables are free on the Weight Watchers program, so you can eat all you want (recipe below).

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Rosé wines have enjoyed phenomenal success in the past two decades (much to the delight of wine producers.) The region of Provence is the spiritual home of rosé, but I enjoy a Corsican varietal.

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6 ripe tomatoes, 1 purple onion, 1 cucumber, 1 sweet red bell pepper, 2 stalks celery, fresh parsley, 1 clove garlic, 1/4 cup red wine vinegar, 1/4 cup olive oil, freshly squeezed lemon juice, 1 or 2 small teaspoons sugar, salt and pepper, 1 tsp Worcestershire and/or Tabasco, 4 cups good quality tomato juice.

Don’t worry if you don’t have all these ingredients, I didn’t have the celery, parsley or Tabasco yesterday. Combine in a blender or with a hand-held mixer. Be careful not to overblend because you want it slightly chunky. None of the recipes I saw called for fresh basil. I added fresh basil.

Bon appétit !

4 thoughts on “rosé wine and gazpacho

  1. Have you ever made watermelon gazpacho. There are countless recipes. This is one of the easiest and most delicious I have made. Rose Shulman at NYT gets the credit.


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