Working over a fine sieve set over a bowl, remove the seeds from the tomatoes. Strain the juices. Pour 1/2 cup into a small glass measure and add the wine, vinegar and Worcestershire sauce.
Working in batches, puree the tomatoes with the cucumbers, yellow bell pepper, onion and garlic in a blender until smooth, adding a little of the tomato juice mixture to each batch. Pass the gazpacho through a fine sieve and season with lime juice, Tabasco, salt and pepper. Refrigerate until chilled. Garnish with the scallions and serve with the Olivata Croutons.
The gazpacho is best made a day ahead and refrigerated.
An aromatic Sauvignon Blanc with hints of spice and citrus complements both the gazpacho and the roast carrot salad. Two options: Matanzas Creek's Sauvignon Blanc or Chateau Potelle's Sauvignon Blanc.
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