A raw vegetable soup might sound very modern, but it is a true celebration of Cape heritage cuisine. With fresh produce such as vegetables the actual reason for the establishment of the Cape, the Company Gardens in their prime spoiled chefs and cooks of the old Cape with a spectacular selection. Quality produce are required for a flavoursome broth and any leftover stale bread was added for texture and as thickener. With the movement towards comforting vegetables, bowl food and honest, nostalgic flavours, the gazpacho is a culmination of tradition, technique, trend and taste. The Pierneef à La Motte chefs pick their seasonal selection of vegetables from a biologically grown garden on the estate. We shared our recipe for a green gazpacho withTaste Magazine.
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’s2020 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.