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Gazpacho is one of my favorite odes to summer because it encompasses all things fresh and, well, cold. I add the strawberry for a touch of sweetness and an alternative type of acidity that tomatoes don’t bring to the table. I prefer a strained gazpacho to avoid the salsa-like consistency that has always been a reason I haven’t been fond of them in the past. This classic Spanish cold soup is easy on the eyes, tasty and relatively simple to make. 

One of my favorite pairings of the summer has been this gazpacho recipe with Oak Farm Vineyards’ Fiano. Fiano is a small, thick-skinned white grape that originates in the Campania region of southern Italy. Aromas are loaded with stone fruit, green tomato garden and a slightly nutty pecan finish.

This wine has all the things I love about Italian varietals made in the new world; it is fragrant, layered with medium-bodied fruit and it has good acid. I promise this is your new poolside wine that shines brightly on its own or can accompany food beautifully. 

Pairing wine is something that, in my mind, requires few guidelines and lots of experimentation. One of the reasons the Oak Farm Fiano works so beautifully with the strawberry gazpacho is that I am mirroring the acid in the wine and the soup. The burrata adds a touch of creaminess and highlights those pecan notes in the wine. Seize the last few days of in-season tomatoes, strawberries and Fiano weather while we have them.

Strawberry Summer Gazpacho with Burrata

6 medium tomatoes or 6 cups diced tomatoes
1 cup strawberries
1 medium white onion, diced
1 cup green bell pepper, diced
Black pepper 

Chopped Dill
Extra Virgin Olive Oil
Sliced cucumbers

Start by blending your tomatoes in a Cuisinart or blender until liquefied. Strain your tomatoes in a fine mesh strainer over a large bowl. Depending on the size of your strainer, you might need to strain in batches. Use a rubber spatula to push the mashed tomato mixture through the strainer. Add strawberries, onion and peppers to the Cuisinart and repeat the process. Add a few spoonfuls of the pureed strawberry/pepper/onion mixture to your bowl of juice to add some consistency to your soup. Discard the rest. Season with salt and pepper to taste. 

Ladle a spoonful of gazpacho in a shallow bowl and add a spoonful of burrata to the center of the bowl. Add thinly sliced cucumbers, chopped dill and extra virgin olive oil.

Written by: Lauren Rose

Lauren Rose is obsessed with all things food and wine. As a part-time private chef and sommelier, full-time dinner party queen and Lodi native, she specializes in seasonal, Mediterranean fare with her own millennial twist.