With produce at the height of its summer glory, it is the perfect time to make gazpacho. This “unrecipe” is a twist on the classic. It lies halfway between a cold soup and a bloody mary with the addition of an (optional) shot of icy cold vodka.
Chop up an onion, a few cloves of garlic, a seedless cucumber, 4 big tomatoes and 2 red bell peppers. Add about 1/4 cup of olive oil and 1/4 to 1/3 cup of white balsamic vinegar, and puree in batches until it is “chunky smooth.” Blend in some tomato juice, until it reaches the desired consistency, about 1/2 to 3/4 of a large bottle. Season with a couple of big squirts of srirachia ( or any other hot sauce you like), and salt and pepper to taste.
Chill for several hours or overnight to allow the flavors to develop. Taste and adjust seasonings if necessary.
To serve: Ladle the gazpacho into a martini glass, and add a shot of icy cold vodka. Garnish with chopped cucumber and enjoy!
photo: indigo jones instagram