Gazpacho Vodka Cooler Recipes

CHILLED VODKA AND TOMATO GAZPACHO

Steps:

• In a blender, combine all of the ingredients except for the vodka, celery salt, bacon, and pepper and purée until smooth.
• Strain using a fine mesh strainer and chill for 1 hour. Rim shot glasses by dipping them in the vodka and then the celery salt. Pour gazpacho into the shot glass and garnish with bacon.

GAZPACHO

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

GAZPACHO VODKA SHOTS

Steps:

• Place the tomato juice, tomato, cucumber, capsicum, onion, garlic and Worcestershire sauce in the jug of a blender and blend until almost smooth.
• Add Tabasco sauce.
• Taste and season with salt and pepper.
• Divide vodka evenly among shot glasses.
• Top with the gazpacho and serve immediately.

GAZPACHO VODKA COOLER

Steps:

• Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
• Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf.

GAZPACHO ANDALUZ

Steps:

• Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.
• To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.
• Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency.
• Place the blended contents in a tureen, bowl or pitcher. Chill until serving time.
• Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho.
• This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.