RCI-SP.004.0326.001
Vodka-spiked Gazpacho
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cunningham Estate in Seven Points, Texas in 1999.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- ripe tomatoes cored and chopped2 pounds
- 2 tablespoons
- 1 small
- 2 unit
- hot or mild green chile chopped1 unit
- 2 unit
- cucumber chopped1 small
- ¼ cup
- 2 tablespoon
- 1 unit
- ¼ cup
- ¼ cup
- 1 teaspoon
- 1 teaspoon
- ripe avocado sliced1 unit
Method
1
Combine the cored and chopped tomatoes, red wine vinegar, chopped red onion, chopped scallions, hot or mild green chile, and finely minced garlic cloves in a large bowl.
2
Add the chopped cucumber, chopped coriander leaves, and chopped fresh basil leaves to the bowl and gently toss to combine.
3
Drizzle the olive oil over the mixture and squeeze in the lime juice.
4
Pour the vodka into the bowl and stir all ingredients together thoroughly.
5
Season with salt and freshly ground black pepper, then taste and adjust seasoning as needed.
6
Cover the gazpacho and refrigerate for at least 2 hours or up to 8 hours to allow the flavors to meld and the mixture to chill thoroughly.
120 minutes
7
Before serving, stir the gazpacho gently to recombine any settled ingredients.
8
Ladle the chilled gazpacho into bowls and garnish each serving with sliced avocado.