Inside Paso Robles

Pairings in Paso: Bacon-Wrapped Meatloaf Paired with Vines on the Marycrest Syrah

By Sarah Leslie

Those who know me know that I don’t always get along with my kitchen. No one would ever use the words “cook” or “chef” to describe me. Sous chef? Maybe. But that hasn’t stopped me from seeking out the perfect food and wine combination and even I can pull off this month's Pairing in Paso.

This cold snap has clearly brought up an urge to hunker down and be cozy and cook comfort food. When I think comfort food I think meatloaf.  It doesn’t hurt that for all you Seinfeld fans out there that meatloaf was served for Festivus. And this is a festive time of year. But I digress…

For this meatloaf the special ingredient is bacon. I think we can all agree that bacon makes everything better. What’s even better is to enjoy the meatloaf paired with the wonderful Rhone varietal of Syrah. One of my favorites is the 100% Syrah from Vines on the Marycrest, 2011 vintage. This wine manages to be at the same time both bold yet delicate with tasty black raspberry and licorice that hold up against this bacon meatloaf beast. Enjoy the beast!

Bacon-Wrapped Meatloaf

2 tablespoons olive oil

1 yellow onion, medium, diced

1 garlic clove, diced

3 white button mushrooms, finely chopped

2 tablespoons Worcestershire sauce

1 egg

¾ cup Italian breadcrumbs

½ cup fresh parsley, chopped

1 tablespoon Sriracha sauce

3 tablespoons ketchup

¼ teaspoon pepper

¼ teaspoon salt

1 pound lean ground beef

½ pound pork sausage, fresh (not in a casing)

¼ cup milk

6 slices bacon

Preheat oven to 400 degrees. 

In a large sauté pan over medium heat, heat the olive oil and saute onions and garlic for 2 minutes. Add mushrooms and sauté 3-5 minutes until onions become soft.  Transfer onion, garlic, mushroom mixture into a large bowl and add all remaining ingredients except the bacon. With clean hands (and jewelry removed), mix all ingredients until thoroughly mixed. Put the meat mixture in a broiling rack covered in tin foil. Shape the mixture into a rectangular loaf about 5 x 9 inches. Wrap the strips of bacon around the loaf crosswise overlapping them slightly and tucking ends under the loaf to prevent curling.

Bake at 400 degrees until it reaches an internal temperature of 155-160 degrees, 45 minutes to 1 hour.  Remove from oven, cover in foil and let it rest 5 minutes before slicing.

Sarah Leslie is a marketing guru with Mental Marketing who loves to cook alongside her husband, striving to find the next great food and wine pair-up.   When not donning an apron, Sarah can also be found behind the bar at Clayhouse serving up some delicious Paso wine.  

 

Artisan's Pumpkin Soup

by Tina Swithin

When planning a Thanksgiving menu for my family, it pays to have friends in high places. This holiday season, I’ve reached out to several of my favorite restaurants in Paso Robles and asked for their favorite seasonal recipes.  Last week, Chef Chris Kobayashi of Artisan in Paso Robles, shared his recipe for pumpkin soup and with everything at Artisan, it’s sure to be amazing!

Artisan Pumpkin Soup
4 White onions
1 Fennel bulb
1 Large piece ginger peeled
2 Celery stalks
8 Cloves garlic peeled
1 tsp turmeric
Pinch cayenne
½ Cup white wine
2-3 Large pumpkins (may substitute with squash)
3-4 Quarts chicken stock
1 Quart cream

Cut pumpkin in half, remove seeds, place on cookie sheet, rub with oil and salt and roast for 30-40 min in 350 degree preheated oven. Peel flesh, reserve.  Chop onions, fennel, ginger, celery and garlic. Add turmeric and cayenne and sauté together in a stock pot.  Deglaze pot with white wine.  Add chicken stock and pumpkin to stock pot and let cook 30-40 min on stove at a heavy simmer, stirring often.  Add cream and stir. Let cool slightly, but while still warm transfer to blender and blend until smooth. Season with salt to taste.

Garnish with roasted pumpkin seeds.

Yield:  16 8oz servings ~ 1 gallon

Enjoy!  

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.

Stuffing vs. Dressing, a Recipe and a Wine Pairing

By: Jennifer Knoll

In most homes, stuffing and dressing are used interchangeably to describe that savory mixture of bread, veggies and herbs that takes second seat at your holiday table. And for most their loyalty to either stuffing or dressing runs deep. But is there really a difference?

Classic dressings are most often roasted separately from and served alongside your main course, typically turkey. Although the recipe can be exactly the same as stuffing you have no worries of cross-contamination when preparing this dish. The key to a delectable dressing are the crisp bits of crunch you get on top and on the sides of the layers of bread that keep you coming back for more.

Stuffing, as the name indicates, is stuffed inside the cavity of a bird, be it a quail or turkey, and roasted inside. What this technique offers is the added benefit of all those tasty juices imparting flavor to your stuffing. But beware! This method does offer risk and you MUST see to it that your bird is cooked to a minimum temperature of 165 degrees. 

So choose your preferred method, stuffing or dressing, and let’s get on to the fun part – pairing a Paso wine with a new recipe…

Roussanne or a Roussanne blend, which we are fortunate to have many of in Paso Robles, is my first wine of choice for Turkey Day.  The best examples provide aromas of stone fruits (nectarine, pear, peach), wildflowers, Meyer lemon, herbal tea and flavors of honey and toasted nuts and pair perfect with roasted poultry.

A standout Roussanne for me is most definitely Kinero Cellars 2010 'Rustler’ from the James Berry Vineyard.  This unctuous and bright wine is made by superstar winemaker Anthony Yount, known for his cutting-edge whites and his role as winemaker at the acclaimed Denner Vineyards. 

One of my favorite fall/winter fruits are persimmons; gorgeous in color, firm with just a slight sweetness, they pair well with Roussanne and add a playful note to your holiday table. (Bonus note, you can also use them in salads or wrapped in prosciutto for a quick appetizer.)  Here they are cooked into a stuffing perfect for your holiday table. 

Persimmon Stuffing

4 tablespoons butter or olive oil

1 medium onion, chopped

3 celery stalk, diced

6 slightly firm persimmons, peeled and cut into chunks

½ teaspoon salt

3 cloves crushed garlic

½ loaf of sour dough bread, cubed 

1 tablespoon fresh thyme

Half a bunch of fresh chopped parsley

1 ½ cups chicken stock

In a saucepan, over medium heat, melt the butter; add the onions and celery. Sauté for about 5 minutes or until the onions soften. Add garlic and persimmons, cook for 1 minute. Add salt and stock. Bring to simmer. Add bread cubes to a large mixing bowl and pour over the hot broth mixture. Add the fresh herbs and mix well. If the bread seems too dry more stock can be added. Taste for salt, and adjust if needed. Transfer to a buttered two-quart baking dish. Bake at 350 degrees F. for 40 minutes, or until top is golden-brown and crispy. 

At my Thanksgiving table we call it stuffing although nothing is actually stuffed inside a bird. So to you and your family stuffed or dressed, many warm holiday wishes!

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers, she developed a serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing this recipe. 

New World Thanksgiving Dinner featuring Locally-Grown Honey

Paso Robles loves good food and all things farm-fresh; we are fortunate enough to have a local beekeeper with a chef's palate who has experimented successfully with infusing her honey with everything from vanilla beans and lavender to Thai chiles. Here is a suggested 3-course autumn dinner, courtesy of Martha Van Inwegen of TheraBee Honey, that would make a fantastic base for a new-world Thanskgiving meal.

 

Honey Roasted Turkey
(Serves 8)

Ingredients

1/4 pound (1 stick) unsalted butter
1/4 Cup Tablespoons TheraBee Herbs de Provence Honey
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 onion, quartered
1 head garlic, halved crosswise

¼ cup olive oil

Directions
Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan, turn heat off and add the honey. Stir till melted. Set aside. 

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity and brush with 1/2 of the butter/honey mixture.

Stuff the cavity with the bunch of thyme, lemon, quartered onion, and garlic. Using your fingers, gently lift the turkey skin away from the breast meat on each side, to form 2 pockets. Brush the remaining butter/honey mixture under the skin.

Rub the outside of the turkey with the olive oil, sprinkle with salt and pepper, tie the legs together with string and tuck the wing tips under the body of the turkey. 

Roast the turkey about 2 1/2 hours, basting the turkey twice with the Honey Glaze (recipe below) the last 30 minutes. Turkey is done when the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey, drizzle with honey glaze and serve.  

 

Honey Glaze

1/3 cup TheraBee Herbs de Provence Honey

1 tablespoon white wine vinegar

2 tablespoon Olive Oil

 

In a small bowl, whisk all ingredients together until emulsified.

 

Roasted Acorn Squash 
(Serves 8)

 

Ingredients

4 acorn squash, about 1 pound each
Kosher salt and freshly ground black pepper
¼ cup + 2 teaspoons TheraBee Cinnamon Vanilla Infused Honey
2 sticks  (1 cup) unsalted butter

Directions
Preheat the oven to 350 degrees F.

Split the squash in half through the middle and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper.

In a bowl, melt one (1) stick butter. With a brush, coat the cut sides of each squash with the butter, reserving the remainder for basting. Cut the second stick of butter into eight (8) equal parts, place one slice in center of each squash. Drizzle one (1) teaspoon honey around the sides and the center of each squash, bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

 

Arugula salad with pomegranates & apples 
(Serves 8)

Ingredients

1/2 cup white wine vinegar
2 teaspoon Dijon mustard
2 teaspoon TheraBee Raw, Wildflower Honey

1cup extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 pomegranate – seeds only

1 medium Fiji apple – cored and cut into small cubes

24 ounces fresh arugula, washed and dried

Directions

In a small stainless steel or glass bowl, whisk together the vinegar, mustard, honey, salt and pepper, until the honey is dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.

Place the arugula in a large salad bowl and toss with some of the vinaigrette till lightly coated. Divide the salad among serving plates. Serve immediately.

Any remaining vinaigrette will keep for up to 2 weeks stored in a non-reactive container in the refrigerator. 

Enjoy! 

About TheraBee Honey: 

TheraBee Artisan Infused Honey is like no other on the market - we’re talking unique, handcrafted infusions never seen or tasted before. 

We start each small batch by hand-pouring our pure, raw, unheated, unfiltered wildflower Artisan Honey and adding only the finest culinary blossoms, organic herbs, spices and sun dried produce we can find. Wenever, ever use synthetic flavorings or essential oils in our honey!

Honeybees are responsible for 1 out of every 3 mouthfuls of food you eat. Honeybees need honey to survive, so we are very careful to let them have all the honey they need. Which can mean that we may not have enough honey to harvest or sell at times.

Our mission is to spread the word about colony collapse and the importance of bees to the world's food supply while raising healthier bees. At TheraBee, we practice natural beekeeping by avoiding the use of chemical treatments and harvesting just once a year in order for our bees to maintain a healthy and constant food supply. It is good for them and good for all of us. Learn more about you can help at Save The Bee Project.

TheraBee Honey can be found in at Justin Wines, Halter Ranch, General Store Paso Robles, New Frontiers, Lincoln Market & Deli and soon – Sextant Wines and Fromagerie Sophie. 

The result is pure bee goodness!™

Autumn Pumpkin and Pepita Salad

by Tina Swithin

I am in love with fall! I love the colors, the crisp air and the smell of pumpkins!   I recently reached out to my friends at the Paso Robles Inn for a seasonal recipe to share with you, the readers of the Paso Robles Insider.  I was delighted to receive a recipe for Autumn Pumpkin and Pepita Salad straight from the Chef's kitchen!   Cheers to pumpkins!  

The Paso Robles Inn's Autumn Pumpkin and Pepita Salad

Ingredients:
4 medium size leafs organic Bib lettuce
½ cup roasted, salted and pepitas
½ cup roasted walnuts
1 cup, peeled julienne cut raw pumpkin
½ cup white balsamic vinegar
4 medium roasted asparagus
½ cup dried cranberries
¼ cup crumbled gorgonzola cheese
¼ cup extra virgin olive oil
1 fresh lemon
2 TBS balsamic vinegar reduction
½ cup grape tomatoes, cut in half

Preparation:
Marinade Julienne pumpkin in white balsamic vinegar
Cut asparagus into 1 inch sections
Place Bib lettuce leafs in a 8-9 inch bowl
In this order, layer ingredients on top of lettuce leafs: Asparagus, pumpkin, cranberries, walnuts, gorgonzola and grape tomatoes
Drizzle with olive oil, the juice of the fresh lemon, balsamic reduction

Suggested Pairings:
Justin Chardonnay, 2010 or Donati Family Vinyards Pinot Blanc, 2012

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country. - See more at: http://blog.travelpaso.com/#sthash.SPj274xL.dpuf

Pairings in Paso: Bristols Hard Apple Cider and Steamed Mussels

By Jennifer Knoll

Transitioning from summer to fall is bittersweet. We still have the warm sunny days but the nights are growing cooler with dusk coming quicker than ever.  On days when I can’t decide between red, pink or white I go for the next logical choice, hard cider!

Did you know there are actually two Paso Robles hard cider producers?

One is the quite well known Bristols Cider, part of Lone Madrone Winery. They make their traditional Bristols cider which is made from various local apples, fermented and aged in a combination of retired wine and bourbon barrels along with stainless steel and their new smaller production Pirate Series. All named after mercenary sea rovers; Blackbeard, Anne Bonny, Black Bart and Calico Jack, the distinct styles and personalities of each clearly reflect their name sakes.

The other local cider is the modest up and coming label  Scar of the Sea which is hand crafted by young wine maker Mike Guigni.

To kick off fall on a positive note, here is a real ’wow’ factor dish that pairs well with hard cider. It will definitely impress and is  economical, uncomplicated and quick. 

Bristols Steamed Mussels

2lbs mussels
2 shallots, sliced
5 cloves garlic, thinly sliced
1 link linguica sausage, finely diced
1 tablespoon olive oil
2 bottles Bristols Tradition Cider, 1 for cooking and 1 for drinking
Parsley to garnish
Warm crusty bread

In large pan or pot add olive oil and cook linguica until crisp. Add shallots and garlic. Stir often so they do not burn. Add 1 bottle Bristols. Let alcohol cook out, about 10 minutes. Add mussels. Cover with lid until mussels open up, about 5-8 minutes. Discard any mussels that do not open (trust me, you don’t want those) Serve in large bowl with crusty bread. Devour with an ice cold bottle of Bristols Hard Apple Cider.

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers, she developed her serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing recipe.

Thomas Hill Organics’ Refried Pumpkin Bruschetta

Thomas Hill Organics’ Refried Pumpkin Bruschetta
With pasilla chile, morbier cheeses, pumpkin and pomegranate seeds
Serve 4

Ingredients
2 cups of roasted pumpkin flesh or any other winter squash
1 stick of butter
1 sprig of sage
1 tsp allspice
8oz of morbier cheese, cubed
The seeds of 1 pomegranate
A little handful of sunflowers sprouts
4 charred pasilla chiles, peeled, seeded and slice thinly
1 loaf of rustic bread, preferably levain
1/4 cup toasted pepitas, (pumpkin seeds)
Pumpkin seed oil (optional)      
Kosher Salt and cracked pepper to taste.

In a large, thick bottomed sauté pan, over medium-high heat, place the butter to melt. As it starts bubbling add the sprig of sage, swirl around, and add the pumpkin.  As the butter takes on beautiful caramel notes, start folding the pumpkin into it. The idea is to steam off extra moisture from the pumpkin while building a more concentrated roasted pumpkin flavor.  Adjust seasoning, salt, cracked pepper and allspice; set aside.

Preheat the oven at 350F. Slice the bread, 3/4 inch thick, and toast. Lay on a sheet pan, and start building the bruschetta: pumpkin purée first, then roasted pasillas, morbier cheese, drizzle with a little bit of olive oil and place it in the oven until cheese starts bubbling. (About 15 mins).  As it come out, adjust seasoning once more with a pinch of salt and cracked pepper, top with petitas, pumpkin seeds, sunflower sprouts and pumpkin seeds oil if using.

Voila!

Bio: Thomas Hill Organics' Chef Julie Simon was born in Paris, France. At the age of twelve, her family moved to the southwest of France where they opened a bar and restaurant. Food brought her family together to cook, eat, laugh and share stories. After embarking on a path to study Law, Julie realized that her true passion was for cooking.

Inspired by her experiences growing-up around the family kitchen and table, she arrived in California to begin her culinary career. She has worked at Windows on the Water in Morro Bay with Pandee Pearson as well as The Park Restaurant in San Luis Obispo with Meagan Loring. Julie’s enthusiasm and her creative ability for unique pairings is a perfect match for Thomas Hill Organics. Her belief in nurturing strong relationships with local ranchers, winemakers, artisans and purveyors brings her back to the values she grew up with in France: Good Food Builds Good Community.

Recipes from Paso Robles: Pasolivo Bean Salad

by Tina Swithin

I am always up for a culinary adventure so when I picked up a recipe card from Pasolivo, I made a commitment to myself to try something new. The recipe was for a bean salad and the problem is that I've never actually cooked beans! While it may sound silly to some, beans in their raw stage actually intimidate me! It seems like such a daunting process to prepare them and I have a reputation for being a bit impatient.     

The recipe itself wasn't very intimidating and in fact, it appeared quite simple. The end result was amazing and the bonus was that dried beans are NOT as scary as they look.  It's never too late to conquer your fears!   

Pasolivo Bean Salad

• Dried white beans, black beans and kidney beans (1/2 cup of each)
• 1/2 sweet yellow onion (diced)
• 1/2 red bell peper (diced)
• 1/2 bunch of cilantro (chopped)
• 50 ml (about 1/3 cup) of lemon olive oil
• 1/3 cup balsamic vinegar
• 1 Tbsp of honey
• Salt and pepper to taste

Soak the beans for 8 hours, rinse, cover with water and simmer for 30 minutes. Add in all other ingredients. Mix together. Add salt and pepper to taste. Refrigerate for four hours.

Here's a quick tutorial: 4 Ways to Cook Dried Beans. 

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.

 

 

 

Pairings in Paso: Nelle Grenache and Carnitas Tacos

By Jennifer Knoll              

As summer is winding down, school and harvest are revving up; my friends, family and I are certainly working overtime.   Often one of hardest battles in life is working hard to make each day a little easier - finding balance.  Taking a few shortcuts along the way and still being able to provide a good home cooked meal makes me a happy girl! And that is exactly this recipe.

Don’t get me wrong, nothing beats the smell and feel of slow roasting a pork shoulder for hours on end. And for most who love to use the convenience of a crock pot, that vessel and I have never really become chums, maybe one day. Until then, this is my trick to easy, quick and ever  so tasty carnitas. A stop at La Reyna Market and Deli, I let them do the work for me.

Grenache is one of those wines whose bright playful fruit and spicy character pairs sublimely with meats that have been roasted with zesty herbs and spices. Rummaging through my cabinet I found a bottle of Nelle Grenache 2009 I had been holding on to. Nelle has been one of my most treasured boutique Paso Robles producers since winemaker Tyler Russell started this label. They are hand crafting Rhône-inspired wines from seductive West Side fruit.

If you have never had the chance to Nelle, what are you waiting for? Go! Now, seriously! Producers like this are what make the Paso Robles wine region so extraordinary. 

Easy Carnitas Tacos

For pickled red onions:
1 red onion, thinly sliced
½ cup apple cider vinegar
1 cup w warm water
1 tablespoon sugar
1 ½ teaspoon salt

Combine all ingredients in jar or bowl. Let sit at room temperature for at least 1 hour.  Store in refrigerator for up to a month.

1 pound Carnitas (from La Reyna or homemade)
Corn tortillas
Cilantro
Pickled Red Onions
Avocados
Queso Fresco
Limes

Throw corn tortillas on grill or burner and assemble to your liking.

Pair with your desired Paso Robles Grenache. Cheers!

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers she developed her serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing recipe.

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers she developed her serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. - See more at: http://blog.travelpaso.com/#sthash.fP1V3t37.dpuf

 

Pairings in Paso: Tablas Creek Gazpacho and Halter Ranch Sauvignon Blanc

By Jennifer Knoll

Definitions of Gazpacho:

• Wikipedia on Gazpacho: [guh-spah-choh] is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucía.

• My Definition of Gazpacho: signifies that the end of summer is approaching and my yard, farmer’s market and the kitchen counter are all filled with several varieties of plump, colorful and downright juicy tomatoes.

Truth be told, gazpacho is one of the easiest things to make and it’s always a refreshing treat. With variations ranging from fruit based like watermelon or cantaloupe gazpacho to green or yellow tomato based gazpacho, along with unique variations such as white bean or cauliflower based gazpacho. All can be made chunky or smooth and the possibilities are truly endless. Serving gazpacho is equally as fun as making it and it can be presented in a variety of ways such as in a traditional shallow bowl, shot glass, cocktail glass or even in a mason jar! The types of garnishes are equally endless and can include items such as crab, croutons, specialty oils, crème fraîche, roasted fresh or veggies.

I have whipped up several variations over the years and one of the easiest and most classic is a recipe I borrowed from Tablas Creek Vineyard. With this particular dish, there are several wines which would make for a fantastic pairing. I personally recommend a dry rosé or a bright white Rhône blend. My top pick is a nice crisp Sauvignon Blanc from sustainably farmed Halter Ranch Vineyards in West Paso Robles. This is a fresh, clean, medium bodied wine with notes of Meyer lemon, peach and mineral.

So invite your friends over, throw those delicious ripened tomatoes in a blender and pull out a chilled bottle of wine to celebrate the end of summer, Paso Robles style!  

Tablas Creek Vineyard’s Andalusian Gazpacho Recipe

• 4 slices French or Italian day old bread, crusts removed
• 4 small cucumbers, peeled, seeded and chopped
• 4 lbs. ripest, sweetest tomatoes quartered
• 2 cloves garlic, minced
• ½ cup sherry vinegar
• ¾ cup extra virgin olive oil
• 1 cup water
• Salt to taste 

Soak bread for 30 minutes in a small bowl of water to cover. Squeeze out moisture with your hands. Puree bread, cucumbers, tomatoes, garlic vinegar, olive oil, and water until smooth. Strain the gazpacho through a fine sieve. Thin with water if too thick. Season to taste with salt. Chill in refrigerator before serving.

Garnish with your own creative twist!

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers she developed her serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing recipe.