June 24, 2009

Bloody Mary Gazpacho



This recipe reminds me of what is really good for a hangover:
A nice big healthy bloody mary
- virgin or with alcohol - it really doesn't matter.
Bloody Mary Gazpacho
  • 1 small clove garlic, minced 
  • 4 tsp red wine vinegar 
  • 1 1/2 tsp sherry vinegar 
  • 2 tbsp fresh thyme, chopped 
  • 2 tbsp fresh tarragon, chopped 
  • Pinch of cayenne pepper 
  • 1 1/2 lb yellow tomatoes, quartered (use red if yellow not available) 
  • 1/2 tsp salt 
  • 1/8 tsp black pepper 
  • 1 cup cucumber, peeled, seeded and diced 
  • 1 cup red bell pepper, cored, seeded and diced 
  • 2/3 cup chopped red onion 
  • 1/2 tsp celery salt 
  • 1/2 tsp Worcestershire sauce 
  • 3 tbsp fresh lemon juice 
  • 1/2 cup (more or less) Absolut vodka - optional
  • Garnishment
Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, stir in the vodka. Pour into 4 glasses, add garnishment and serve immediately.

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