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)
Instructions:
- 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.
- Ladle in chilled bowls and garnish with the chopped basil. Pass the frozen vodka for those who walk on the edge!
Serves 6-8.
Copyright © Caren McSherry
