October 2025 - Pumpkin Gazpacho

Ingredients

• Orange Bell Pepper, de stemmed and de seeded  ·  1 
• Cucumber, seeded and chopped  ·  1  
• Garlic, minced  ·  1 clove 
• Pumpkin Puree  ·  15 ounces 
• Vegetable Stock  ·  1/2 cup 
• Williamson Wines Extra Virgin Olive Oil  ·  1/2 cup 
• Red Wine Vinegar  ·  3 tablespoons 
• Salt  ·  1 teaspoon 
• Herbie's Massaman Curry Powder  ·  1 tablespoon 
• Rosemary, fresh or dried  ·  1/2 teaspoon 
• Tobasco  ·  1/2 teaspoon 

Instructions

Start by prepping the bell pepper by removing the seeds, laying it on its side and removing the veins with a chef's knife. Then cut the bell pepper into strips and dice so it fits in your blender nicely. Reserve. Peel the English cucumber, cut in 1/2 and remove the seeds with a spoon. Dice the cucumber the same size as the bell pepper and set aside.

After all of the ingredients are prepped, add the cucumber, pumpkin puree, 1/2 the vegetable stock, dried rosemary, and garlic to a high speed blender. Start by pulsing the blender 3 times on medium speed. Then add the other 1/2 of the vegetable stock and continue to pulse while you slowly drizzle in the Extra Virgin Olive Oil. Then puree on high until creamy.

Once you like the consistency of the gazpacho add the red wine vinegar, tobasco, and Herbie's Massaman Curry. Season with salt, to taste.

Pour into a separate container and chill in the refrigerator until serving. Serve with you favorite topping: toasted pepitas, toasted baguette or more Williamson Wines Extra Virgin Olive Oil. Enjoy with a glass of Joy Sauvignon Blanc!