Gazpacho, the cold Spanish soup, is a tough pairing but not an impossible one. Here are three ways to approach it.
With tomatoes and vinegar, red gazpacho is probably the hardest of the bunch to pair. Ultimately, you’ll want to seek out whites and rosés with racy acidity. If your gazpacho has a lot of green vegetables or herbs along with the tomatoes, try whites from Rueda, which are made from the local grape, Verdejo, and occasionally, a little Sauvignon Blanc. (New Zealand Sauvignon Blanc is another possibility). If the soup is more about the tomatoes, Rioja Rosado is a good option.
Sweet melon mellows the acid in a classic tomato gazpacho. While pink wines work well here, too, you’ll want to look for even fruitier, riper styles, like Grenache-based roses from Spain or California or (believe it or not!) well-made versions of white Zinfandel, if you can find them, that is.