Pierre Guérin suggests pairing chef Scott Ehrlich’s gazpacho with a summery white wine or rosé. Try the 2008 Cloudy Bay Sauvignon Blanc, New Zealand (retails for about $25) or the 2007 or 2008 Commanderie de Peyrassol Côtes de Provence, France (about $20).

Serves 4 to 6

  • 6 slices soft white bread, cubed and crusts removed
  • 1 cup cold water, divided into two half cups
  • 3 English cucumbers, peeled, seeded, and diced
  • 2 cups seedless green grapes
  • 2 large cloves garlic, coarsely chopped
  • 2 tablespoons toasted almonds
  • 1 cup low-fat, Greek-style, plain yogurt
  • 1/2 cup sour cream or crème fraiche
  • Juice of 1/2 lemon
  • 1 tablespoon sugar
  • 1 teaspoon red wine vinegar
  • 2 teaspoons salt
  • 5 shots Tabasco sauce, or more to taste
  • Optional garnishes: sliced red grapes, toasted almonds, smoked paprika oil, or steamed clams

1. Soften the bread cubes in 1/2 cup of water.

2. In a blender, purée the cucumbers with the remaining 1/2 cup of water. Add the grapes, garlic, and almonds to the blender and purée. Add yogurt, sour cream, lemon juice, sugar, vinegar, salt, and Tabasco sauce, and purée. Add water-soaked bread and blend until smooth.

3. Chill for several hours, or overnight. Garnish, if desired, and serve cold.

This recipe was originally published with the article, Inside a Pro’s Wine Cellar.