Gazpacho Vodka Cooler Food

GAZPACHO VODKA COOLER

Steps:

• Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
• Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf.

GAZPACHO COCKTAIL

Steps:

• In blender or food processor, combine lemon juice, bell peppers, onion and hot pepper sauce.
• Process until just blended.
• Add tomato juice about 1/2 cup at a time, pulsing once or twice after each addition.
• Stir in black pepper, horseradish and vodka.
• Pour into tall glasses over ice cubes and garnish each with a green onion.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

GAZPACHO

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

GAZPACHO VODKA SHOTS

Steps:

• Place the tomato juice, tomato, cucumber, capsicum, onion, garlic and Worcestershire sauce in the jug of a blender and blend until almost smooth.
• Add Tabasco sauce.
• Taste and season with salt and pepper.
• Divide vodka evenly among shot glasses.
• Top with the gazpacho and serve immediately.