We are now full swing into the hot days of summer. Imagine you’re by the beach, the waves are hitting the shore, the sand is between your toes and you’re craving something refreshing to cool you off. We’ve got you covered! Osmosis Sauvignon Blanc, our low-calorie, low alcohol, but full of taste wine is the perfect refreshing option. Coming from our estate vineyards, located high up in the foothills of the Andes Mountains in Argentina, Osmosis is cool, crisp and we think “DeLightFul!”
We think it pairs great with not only beachy vibes, but also with cool summer foods like gazpacho or cucumber soup. Here’s a great recipe for a refreshing cold non-dairy gazpacho! So load up your cooler with ice, and top it off with your fresh garden gazpacho and don’t forget to bring the Osmosis Sauvignon Blanc!
GARDEN GAZPACHO, serves 8-12
INGREDIENTS
SOUP
2 pounds of fresh Tomatoes, preferably plum, cut in chunks
1 green bell pepper, seeded and cut in chunks
1 sweet onion, cut in chunks
1 garlic clove, minced
1 large cucumber, cut in chunks
2 teaspoons sherry wine vinegar or more to taste
Salt
½ cup to blend
GARNISH, Optional toppings
Diced green bell pepper
Diced onion
Diced cucumber
Olive oil to drizzle
DIRECTIONS
For the soup, combine the tomatoes, bell pepper, onion and garlic in a blender. Blend on high for about 2-3 minutes, until smooth and blended. With the motor on, drizzle the sherry wine vinegar and the olive oil until it is fully blended and smooth. Season with salt and more vinegar if desired. To serve, put the gazpacho in a cute plastic glass or bowl and top with the garnish. Serve cold with a nice cold glass of Osmosis Sauvignon Blanc!
