Gaspacho

Diamond Adventure

This recipe comes to us all the way from Blancaneaux Lodge, a luxury Coppola Hideaway in Belize. It’s perfect on a hot summer day, when fresh tomatoes are easiest to find. Try pairing with a chilled bottle of Diamond Collection Pinot Noir and pretend you are deep in the rainforest, surrounded by magical mountain landscapes and lush waterfalls.

Bowl of Gazpacho surrounded by flowers.

Ingredients:

  • 16 oz Tomato (juiced)
  • 2 oz Zucchini (diced)
  • 1 oz Basil (chopped)
  • 1.3 oz Red Onion (diced)
  • 2 oz Cucumber (diced & seedless)
  • 2 Tbsp Red Wine Vinegar
  • 1 oz Sweet Pepper (diced & seedless)
  • 1 oz Tomato (diced)
  • 1 Baguette (sliced)
  • ¼ Tsp Salt
  • ¼ Tsp Black Pepper
  • 2 Tsp Olive Oil
  • 3 Garlic Cloves (Minced)

Instructions:

  • Wash vegetables and cut chop as needed.
  • Add all ingredients into a bowl with tomato juice and season with salt and black pepper to taste.
  • Top with extra virgin olive oil and serve with bread
   7 Servings
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