Bloody Gazpacho
by Caren McSherry
Cold soup on a hot summer afternoon is always a treat. With our society turning towards a diet that includes a bigger variety of veggies, this old favourite puts on a new face with the optional addition of frozen vodka. Certainly a great entertaining or weekend brunch soup.
Ingredients:
- 2 English cucumbers
- 1 green pepper, diced
- 1 red pepper, diced
- 4 large Roma tomatoes, diced
- 1 stalk celery, diced
- 8 green onions, sliced very thin
- 2 cloves garlic, minced
- 2 cups tomato juice
- 1 cup Clamato juice
- 2 tbsp. extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp. creamy horseradish
- 1 - 2 tsp. Worcestershire sauce
- Sea salt to taste
- Fresh ground Tellicherry pepper to taste
- 1/2 cup chopped fresh basil leaves
- Frozen vodka (optional)
Method:
1. Peel and cut the cucumbers into 1/4" dice. In a large stainless or glass bowl place the cucumber, both peppers, tomatoes, celery, green onions, garlic, both juices, olive oil, balsamic, horseradish, Worcestershire, sea salt and pepper. Stir well to combine.
2. Ladle in chilled bowls and garnish with the chopped basil. Pass the frozen vodka for those who walk on the edge!
Serves 6-8.
2. Ladle in chilled bowls and garnish with the chopped basil. Pass the frozen vodka for those who walk on the edge!
Serves 6-8.
