Regular readers of Minxeats will know that we're not traditionalists in any way, so we feel free to tinker with the basic concept of gazpacho and make it our own. You should, too. Don't like cucumber? Leave it out. Prefer raw bell peppers to our roasted ones? Use raw then (but not green, unless you're weird). Garnish with cooked shrimp or bacon or both instead of or in addition to the vegetarian garnishes we suggest. And by all means, add vodka and a fat straw and make this for brunch.
Bloody Mary Gazpacho
4 tomatoes, divided use
3 stalks celery, divided use
1 medium cucumber, peeled and cut into chunks
1 jarred roasted red pepper, cut into chunks
1 tablespoon Worcestershire sauce, or to taste
2 tablespoons lime juice, or to taste
3-6 shakes Tabasco
Prepared horseradish (optional)
Salt
Pinch sugar
Pinch smoked paprika
Freshly ground black pepper
1 ounce of vodka
Green and black olives, sliced
Lime segments
Scallions and/or chives
Cut three of the tomatoes into rough chunks. Seed the fourth tomato, cut the flesh into dice., and set aside.
Destring all of the celery stalks. Cut 2 1/2 stalks into chunks. Cut the remaining half stalk into dice and set aside.
Place the 3 tomatoes, 2 1/2 celery stalks, plus the cucumber and red pepper in the jar of a blender. Add Worcestershire, lime, Tabasco, horseradish (if using), and a big pinch of salt on top and blend until smooth. Taste for seasoning and add more of everything if you think it needs it, plus sugar, smoked paprika, pepper, and vodka. Blend briefly or give it a stir.
Once seasoned to your liking (it should be pungent, as it will be served cold and cold dulls flavors), pour the soup into a quart container and refrigerate until ready to serve, at least 2 hours.
Pour into bowls and garnish with sliced olives, wedges of lime, scallions or chives, plus the reserved diced tomato and celery.
Serves 2-4
Posted on Minxeats.com.
