While a lot of people love bloody marys to drink, I have found not as many people love gazpacho - a chilled, Spanish tomato soup. But summertime is the perfect time for a cool soup as a light appetizer. Here is a recent recipe I tried, which combined cocktail with soup, served in a playful martini glass and garnished like a brunch-time drink. Even my husband, who hates gazpacho, didn’t mind this spiked, spicy version.
- 1.5 lbs plum tomatoes, seeded and quartered
- 1/2 cup red onion, chopped
- 1/2 seedless cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 3 garlic cloves
- 1.5 Tbsp sherry vinegar
- 1.5 Tbsp red wine vinegar
- 2 Tbsp Worcestershire sauce
- 1.5 cups all natural tomato juice
- 1-2 Tbsp horseradish (or to taste)
- hot sauce, to taste
- 1 cup vodka (if desired)
- salt and pepper, to taste
- 8 celery stalks, sliced for garnish
In a food processor, pulse together tomatoes, peppers, cucumbers and garlic. When smooth, add vinegar, Worcestershire sauce, horseradish, salt and pepper for and pulse a few more times.
In a large mixing bowl, add the hot sauce, tomato juice and vodka until desired consistency.
Place in refrigerator to chill for at least 1 hour until ready to serve.