Get a healthy dose of horseradish in this bloody mary inspired gazpacho. With or without alcohol this soup is a real treat.
Bloody Mary Gazpacho
Servings
4 Servings
Ingredients
- 1 slice of whole wheat bread
- 2 garlic cloves
- 1 teaspoons coarse salt
- 1 teaspoon sugar
- 1 teaspoon celery salt
- 1 teaspoon worcestershire sauce
- 2 lb ripe tomatoes cored and quartered
- 2 tablespoons mild extra-virgin olive oil
- 4 tablespoons Gold’s white horseradish or to taste
- 1/2 red pepper diced
- 1/2 yellow pepper diced
- 1 small Persian cucumber diced
- 2 stalks of celery inner more tender pieces, diced
- 1/4 red onion finely diced
- 1/2 jalapeno finely diced (optional)
- 2 shots of vodka optional
Instructions
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding water.
- Chop garlic with the salt and mash with the back of your knife to turn it into a sort of paste. Place garlic paste in food processor with bread, sugar, celery salt and worcestershire sauce and half of tomatoes. Process until finely chopped, add remaining tomatoes and with motor running, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours.
- Once chilled, add horseradish and finely chopped vegetables. Season with salt and extra horseradish to taste before serving.
- Enjoy the taste of a bloody mary in soup form.
love this cocktail inspired gazpacho. my kind of dish
This is one comforting and delicious treat! Would be great with some flatbread or steamed buns for the lunch.
a soup cocktail?! interesting.
I love the look and sound of gazpacho. And the cool comfort it provides. Alas! I cannot digest it. Poor me!!!