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Thread: Rec: Chilled Bloody Mary Gazpacho

  1. #1
    Victor Sack Guest

    Default Rec: Chilled Bloody Mary Gazpacho

    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.

  2. #2
    Chemo the Clown Guest

    Default Re: 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!

  3. #3
    Jean B. Guest

    Default Re: Rec: Chilled Bloody Mary Gazpacho

    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.

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