For the tomato water, grate 500 gr. of ripe tomatoes and leave them in a strainer, collecting the resulting tasty liquid.
In a blender, beat all the ingredients except the tomato water and the olive oil.
When a homogeneous mixture is obtained, add the tomato water and the olive oil and quickly mix with a wire. Serve in a bowl and finsh with olive oil, a quenelle of cream cheese, radish sprouts, mint leaves and croutons.
An autumn version of the Spanish Gazpacho. A dish with a fresh acid taste and fruity hints that pairs extremely well with refreshing white wines with exotic aromas and bright rosé wines. A PDO Mantinia (ΠΟΠ Μαντινεία) wine made by the pink skinned Moschofilero, a PGI blend based on Sauvignon Blanc from Macedonia and a rosé PGI wine based on Xinomavro are excellent choices.