Thread: Rec: Chilled Bloody Mary Gazpacho

On Jul 9, 3:21*pm, azaze...@koroviev.de (Victor Sack) wrote:
> There is a heat wave with high humidity here, so that's what was for
> dinner. *I did not even want any traditional gazpacho with bread, as
> that would be too heavy and filling. *The recipe is from _The Best Of
> Gourmet_ 1988 Edition. *I omitted the bell pepper, but added some
> cayenne and a finely chopped garlic clove. *Instead of unidentified
> bottled horseradish I used jarred little strips of horseradish that
> really do taste like horseradish (the Austrian _Steirer-Kren_ brand, if
> that's any help).
>
> Victor
>
> * * * * * * * * Chilled Bloody Mary Gazpacho
>
> 1 1/2 tablespoon white-wine vinegar
> 1 tablespoon fresh lemon juice
> a 6-ounce can (3/4 cup) tomato vegetable juice, chilled
> 1 teaspoon salt, or to taste
> 1/2 teaspoon freshly ground pepper, or to taste
> 2 1/2 teaspoons drained bottled horseradish, or to taste
> 1/4 teaspoon Tabasco, or to taste
> 1 teaspoon Worcestershire sauce
> 2 tablespoons vodka if desired
> 1/4 cup olive oil
> 1 cup chopped seeded tomato
> 1 cup peeled, seeded, and finely chopped cucumber
> 3/4 cup finely chopped green bell pepper
> 1/4 cup minced onion
>
> In a bowl whisk together the vinegar, the lemon juice, the tomato
> vegetable juice, the salt, the pepper, the horseradish, the Tabasco, the
> Worcestershire sauce, the vodka if desired, and the oil, add the tomato,
> the cucumber, the bell pepper, the onion, and 1 cup ice water, and
> combine the mixture well. *Chill the soup, covered, for 1 hour and
> transfer it to a large thermos.
> The soup may be made 1 day in advance and kept covered and chilled.
> Serves 4.

I think I go for more than a couple tablespoons of vodka!

Victor Sack wrote:
> There is a heat wave with high humidity here, so that's what was for
> dinner. I did not even want any traditional gazpacho with bread, as
> that would be too heavy and filling. The recipe is from _The Best Of
> Gourmet_ 1988 Edition. I omitted the bell pepper, but added some
> cayenne and a finely chopped garlic clove. Instead of unidentified
> bottled horseradish I used jarred little strips of horseradish that
> really do taste like horseradish (the Austrian _Steirer-Kren_ brand, if
> that's any help).
>
> Victor
>
> Chilled Bloody Mary Gazpacho
>
> 1 1/2 tablespoon white-wine vinegar
> 1 tablespoon fresh lemon juice
> a 6-ounce can (3/4 cup) tomato vegetable juice, chilled
> 1 teaspoon salt, or to taste
> 1/2 teaspoon freshly ground pepper, or to taste
> 2 1/2 teaspoons drained bottled horseradish, or to taste
> 1/4 teaspoon Tabasco, or to taste
> 1 teaspoon Worcestershire sauce
> 2 tablespoons vodka if desired
> 1/4 cup olive oil
> 1 cup chopped seeded tomato
> 1 cup peeled, seeded, and finely chopped cucumber
> 3/4 cup finely chopped green bell pepper
> 1/4 cup minced onion
>
> In a bowl whisk together the vinegar, the lemon juice, the tomato
> vegetable juice, the salt, the pepper, the horseradish, the Tabasco, the
> Worcestershire sauce, the vodka if desired, and the oil, add the tomato,
> the cucumber, the bell pepper, the onion, and 1 cup ice water, and
> combine the mixture well. Chill the soup, covered, for 1 hour and
> transfer it to a large thermos.
> The soup may be made 1 day in advance and kept covered and chilled.
> Serves 4.

There's a heat wave here in New England too. I like the idea of
adding vodka to gazpacho. Maybe I'll bring the necessary
equipment to the new house and make a batch.

The counters were done today, so I now have my appliances, a
counter, cabinets... Oh wait! I don't have a working faucet yet.
Soon. And the heat will probably still be here, alas.

--
Jean B.