Since we we were dining on a chilled Spanish cuisine, we thought we’d also go for some Spanish wine, and decided the Albarino and Basa Blanco worked best this time but sampled the following just to be sure. I just love Albarino and this wine did not disappoint. It’s from the Rias Biaxas area in Galicia and it’s elegant with tropical fruit and crisp green apple and lime on the palate with a nice balanced acidity and a lengthy finish. Was perfect with the Gazpacho<\/p>\n Who doesn’t love something pink and bubbly? Well something delicious pink and bubbly in any case! This cava is 38% Grenache, 32% Parellade and 30% Macabeo and isn’t bright pink, but has a slight cherry tint. You’ll find notes of strawberry, a bit of gooseberry (having just had some recently) and the bubbles are fine and persistent.<\/p>\n We’re always finding something we like about Telmo Rodriguez wines and this was no different. The wine is a blend of 85% Verdejo, 10%, Viura, and 5% Sauvignon Blanc. It’s fermented in stainless steel and has grass and mint notes with some lemon, grapefruit and tropical fruit. Loved it with the Gazpacho and would work well with some scallops or clam linguine.<\/p>\n Moving into reds here we now have a spicy, floral number with lots of cherry and plum and earthy notes; full bodied with medium tannins and finish.\u00a0 The wine scored 92 points with Robert Parker and received gold at the 2017 Decanter Wine Awards. We had it with some sticky, smokey ribs and it was perfect.<\/p>\n (Clodagh\u2019s Suppers, p.71) This is so easy to make because it\u2019s really just a case of chopping and blending. The key thing is that 2\u00bc pounds very ripe tomatoes, diced FOR THE SALSA![\"Spanish](\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/IMG_8057-1024x780.jpg?resize=788%2C600\" "\\"Spanish")
<\/a><\/p>\n![\"spanish](\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/Spanish-Wine-1024x1024.jpg?resize=702%2C702\" "\\"spanish")
<\/a><\/p>\nAtlantis Albarino 2017<\/h3>\n
Pares Balta Pink Cava<\/h3>\n
Basa Blanco 2017<\/h3>\n
La Montesa 2014<\/span><\/h3>\n<\/div>\n<\/div>\n
![\"Spanish](\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/IMG_20190806_145354-1024x998.jpg?resize=788%2C768\" "\\"Spanish")
<\/a><\/p>\n![\"clodaugh's](\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/Clodaughs-Suppers.jpg?resize=568%2C568\" "\\"clodaugh's")
<\/a><\/h3>\nGazpacho with Cucumber & Dill Salsa<\/h3>\n
\nSERVES 6<\/p>\n
\nyou use very ripe tomatoes that are full of flavor. The best way to ripen tomatoes is to place them
\nin a brown paper bag with a banana. It sounds odd but it works! And never store tomatoes in the
\nfridge, as they won\u2019t ripen properly. I try to make this soup a day ahead and keep it in my fridge. It
\nshould be served very chilled. The cucumber and dill salsa adds great texture, and you could also
\nadd some cro\u00fbtons on top if you wish. When I am having lots of people over for a party, I serve the
\ngazpacho in small glasses.<\/p>\n
\n2 or 3 slices of slightly stale crusty white or sourdough bread, torn into pieces
\n2 red bell peppers, cored, seeded, and diced
\n1 cucumber, diced
\n2 scallions, chopped
\n3 garlic cloves, crushed
\n2 tablespoons sherry vinegar
\n\u00be cup extra virgin olive oil
\nsea salt and freshly ground black pepper<\/p>\n
\n\u00bd cucumber, diced
\n2 tablespoons chopped dill
\n2 tablespoons extra virgin olive oil<\/p>\n