The freshness of these vegetables and the earthiness of the broth are complemented by a wine that can match the crispness of the produce while not being overwhelmed by the complexities of the integrated flavours.

Cellarmaster Edmund Terblanche recommends La Motte’s 2020 Pierneef Sauvignon Blanc. Initially refreshing, the wine follows through with depth and an elegant minerality, making it a versatile partner on the dinner table and the ideal match for our green gazpacho.

Ingredients

• 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

Method

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.