This recipe from Marcello Tully takes the concept of a gazpacho recipe and turns it on its head. Cucumbers, tomatoes and peppers are blended together with vodka and spices. It's a wonderful way to break the ice at your next dinner party.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Put all the vegetables in a food processor or liquidiser and blitz to a pulp. Add all the remaining ingredients and blitz again
2 red peppers
2 punnet of cherry tomatoes
2 garlic cloves
50ml of vodka
50ml of water
1 pinch of saffron
2 drops of Tabasco
1 pinch of caster sugar
50ml of white wine vinegar
1 dash of salt
1 dash of Worcestershire sauce
Place the pulp into a muslin cloth and gather up the corners, then tie with a piece of string
Transfer the muslin to the fridge - suspending it with a piece of string from the shelf (this will allow the liquid inside the muslin to gently seep through). Put a dish directly underneath to collect the liquid. Leave overnight
Fill each shot glass by a 1/3 with water and freeze - this will keep the gazpacho cool once served and add a frosted finish to the glass
50ml of water
Before serving, transfer the gazpacho liquid into a jug, giving it a very gentle stir. Pour some of the liquid on top of the ice in each of the shot glasses
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