Soups

This cold almond soup is ajo blanco is the mother of tomato gazpacho. Gazpacho originated in Spain. It is a fusion of ingredients tracing Spain's history. When the Moors arrived almonds were added and when Columbus returned from America tomatoes and peppers were added; the cucumbers came from Asia. This soup is proof the simplest foods are the most comforting and taste best. A cool and gentle dish for a hot summer's day. Serve with a dry rose wine.

Makes about 3.5 cups

7 ounces blanched almonds
2 clove garlic, peeled
3 cups filtered water

GAZPACHO

On a hot summer day in Napa this is the perfect starter for a dinner party or a quick lunch. Tangy, tart and refreshing make extra, it keeps for a week in the refrigerator. Use yellow tomatoes in place of the red tomatoes, to make it yellow you need to make your own yellow tomato juice; you will need to buy a couple more pounds of yellow tomatoes to make the juice. Serve with Groth Sauvignon Blanc.

Serves 6

3 cups organic tomato juice
1/2 cup crustless stale 1/2-inch bread (Italian or French) cubes, soaked in water until soft
1/2 cup onions, chopped