Starters & Light meals

Spring green gazpacho

10 minutes
15 minutes
Wine/Spirit Pairing
La Motte’s Pierneef Sauvignon Blanc

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  • 2 leeks, chopped
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 4 T almonds, blanched
  • 3 slices white bread, soaked in La Motte Sauvignon Blanc
  • 1 cucumber, peeled
  • 1 avocado
  • Fresh basil, a handful
  • 1 lime, juiced
  • 1 T sherry vinegar
  • 4 T olive oil
  • 1⁄2 cup sour cream
  • Sea salt, to taste

Sauté chopped leeks, onions and garlic in a pan over a low heat until translucent, then chill.

Place the leek mixture, the blanched almonds and the slices white bread soaked in La Motte Sauvignon Blanc (squeeze out the wine) in a blender.

Blend, then add the peeled cucumber, the avocado, basil, the juice of the lime, sherry vinegar, olive oil and sour cream, blending well after each addition. Season with salt.

Pass through a sieve and chill before serving.

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La Motte

Recipe by: La Motte

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