Posts Tagged ‘gazpacho’

Unrecipe of the Week: Gazpacho Marys

August 7, 2013

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.

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Gazpacho Marys:

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

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Unrecipe of the Week

August 14, 2010

It’s the perfect time of year to make Gazpacho, the Spanish spicy tomato based soup that is served cold. The green market is filled with great things, so feel free to improvise!  The secret to this “unrecipe” is to puree the vegetables separately, so the texture stays chunky.

Gazpacho

Chop 2 red peppers, cored and seeded, 4 tomatoes, 1 red onion and 1 large seedless cucumber. Puree each one in a blender or food processor, and put into a large bowl.

Add 3-4 cloves of garlic minced finely.

Add ¼ cup of olive oil, and ¼ cup of white wine vinegar. Mix together and add tomato juice until it reaches the consistency of a thick, chunky soup (about ¾ of a bottle).

Season with coarse salt and pepper to taste.

Chill for several hours or overnight to allow the flavors to combine.

Enjoy!

photo: Glasshouse Images


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