Iced vodka gazpacho
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 2 punnet of cherry tomatoes
- 3 tomatoes, roughly chopped
- 2 red peppers, roughly chopped
- 1 cucumber, roughly chopped
- 2 garlic cloves, roughly chopped
- 50ml of vodka
- 50ml of water
- 50ml of white wine vinegar
- 2 drops of Tabasco
- 1 dash of Worcestershire sauce
- 1 pinch of saffron
- 1 pinch of caster sugar
- 1 dash of salt
SAVE RECIPE
Equipment
- Food processor or blender
- White muslin cloth
- Shot glasses
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
- 1 cucumber
- 2 red peppers
- 3 tomatoes
- 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
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
- 50ml of water
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
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