Grilled and Chilled Gazpacho Shooter

Grilled vegetables give a savory twist to the traditional gazpacho

PREP TIME 25 minutes
COOKING TIME: 30 Minutes

WINE PAIRING

Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley

SHOPPING LIST

• 4 Medium plum tomatoes
• 2 Fresh Jalapenos
• 1 Medium English cucumber
• 1 Medium Heirloom tomato
• 1 8 oz. bottle Organic tomato juice
• 1 bunch fresh chives coarsely chopped
• 1 bunch fresh tarragon
• 1 Medium Zucchini
• 1 bunch fresh Italian parsley
• 1 Red bell pepper
• Optional: Tabasco sauce

Serves 4

INGREDIENTS

• 4 Medium plum tomatoes
• 2 Fresh Jalapenos
• 1 Medium English cucumber
• 1 Medium Heirloom tomato
• 1 Cup Organic tomato juice
• 2 Tbsp. fresh chives coarsely chopped
• 2 Tbsp. fresh tarragon leaves
• 1 Medium Zucchini
• 1 Red bell pepper
• 2 Tbsp. fresh Italian parsley leaves
• GC Napa Valley Savory Extra Virgin Olive Oil
• GC Napa Valley Wild Fennel Finishing Sea Salt
• GC Napa Valley Tellicherry Pepper to taste
• Optional: Tabasco Sauce to taste

TO PREPARE

1. Turn on grill to medium heat.
2. Wash all vegetables and place on a sheet pan lined with paper towel to dry.
3. Prepare vegetables for grilling:
4. Quarter, core and seed the plum tomatoes and heirloom tomato.
5. Cut red bell pepper and jalapenos in half lengthwise and remove seeds
6. Peel zucchini and slice into strips ¼ inch thick lengthwise.
7. Brush vegetables with Savory Extra Virgin Olive Oil, place on grill and cook until soft, approximately 5 minutes for zucchini and 8 minutes for tomatoes, peppers, and jalapenos.
8. Transfer grilled vegetables to a sheet pan to cool.
9. Remove charred skins from bell pepper.
10. Wash parsley & tarragon- submerge into a bowl of cold water, swish them around (dirt will fall to the bottom) and shake off the water. Pat leaves with paper towels until dry. Remove leaves from stems. Save 1 Tsp. of each for garnish.
11. Prepare cucumber: Cut in half lengthwise, remove seeds with a spoon and coarsely chop three quarters of the cucumber. Set aside the other quarter for garnish: chop into 1/4” pieces.
12. In two batches, combine grilled vegetables, the cucumber (except cucumber saved for garnish) and puree in food processor.
13. Add ½ cup of tomato juice to thin out puree to a pourable consistency.
14. Taste and adjust Wild Fennel Finishing Sea Salt, Tellicherry Pepper and Tabasco Sauce if a spicier version is desired. If made ahead, place in a glass pitcher, cover and refrigerate (overnight is fine).

TO SERVE