Rioja rosé, dry, 2010
This Spanish rosé goes brilliantly with this Spanish national dish. The fruity bouquet emphasizes the aroma of the cantaloupe and gently offsets the slight kick of the chili.
Cut cantaloupe, tomatoes, cucumber, and pepper into bite-sized pieces. Pick and chop basil into strips. Roughly chop garlic and dice shallot.
Put everything into a large bowl and mix together with white balsamic vinegar, olive oil, chili, sugar, and salt and pepper. Finally, let sit for approx. 10 – 15 min.
Now, puree using a blender or a hand blender. If it is too thick, add a little bit of water.
Season the Gazpacho again, if required, and serve in a deep dish with a few drops of olive oil, chili powder, and fresh basil leaves as a garnish.