This recipe takes the concept of a traditional gazpacho recipe and turns it on its head by reinventing the cold soup as a close cousin of a bloody mary or vodka cocktail. Cucumbers, tomatoes and peppers are blended together with vodka and spices to create this iced vodka gazpacho - a fabulous treat for yourself and friends on a balmy summers evening. Marcello Tully's chilled vodka gazpacho is a wonderful way to break the ice at your next dinner party

Method
1.
Put all the vegetables in a food processor or liquidiser and blitz to a pulp. Add all the remaining ingredients and blitz again
2.
Place the pulp into a muslin cloth and gather up the corners, then tie with a piece of string
3.
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
4.
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
5.
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
Send us feedback on this Vodka gazpacho recipe

Ingredients

Equipment

  1. Food processor or blender
  2. White muslin cloth
  3. Shot glasses

Share this Recipe

Gazpacho gets an alcoholic reinvention in this gazpacho recipe by Marcello Tully. This unique recipe is somewhere in between chilled soup and a vodka shot

Vodka gazpacho recipe Tweaks

What's this?


hh