Chef and customer Ilya Zarkhin promised to send us this link to a recipe for Gazpacho Cordobes which he paired at home with a chilled Dover Canyon 2001 Dessert Viognier "The Terraces."
Ilya says, "The freshness of cucumbers and tarragon in the soup will couple nicely with the nuttiness and almost sherry-like quality of the aged viognier dessert wine. Let me know how you like it."
Traditionally, Gazpacho Cordobes is served with a glass of Manzanilla Sherry. We mixed up our fresh tomatoes and used fresh yellow, red, pink and purple heirlooms; whatever was available in the garden, and substituted one yellow bell pepper for a red.
Unfortunately, it was gone before I got a picture. Please send us yours!
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