Tomato Gazpacho

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Gazpacho is a spicy Spanish soup traditionally served cool or at room temperature. This soup can also be strained and used as a mix for a Bloody Mary Cocktail.


Yield: 6 cups 

1 kg ripe tomatoes, stems removed and roughly chopped

2 sticks celery, roughly chopped

1 yellow pepper, cored and roughly chopped

1 shallot, approximately 2 tablespoons, peeled and chopped

Juice of 2 lemons

2 tbsp sherry vinegar

1 tsp salt

3 tsp hot sauce (like Tabasco)

3 tsp Worcestershire sauce

freshly ground pepper to taste


For soup:

1 cup (250ml) plain yogurt or sour cream

crusty bread to serve


For cocktails:

lemons, quartered

1 tablespoon celery salt, sprinkled onto a plate

celery sticks

tabasco to taste


Combine ingredients, in batches, in a food processor or blender. Pulse until smooth. Taste, adding more heat, salt, or pepper to taste. If serving as a soup, chill soup until ready to serve. Stir well before serving. Top with a dollop of yogurt or sour cream.

If making cocktails, strain mixture through a sieve into a bowl, pushing pulp through with the back of a spoon. Discard pulp. Run chopped lemons around the edge of a glass and dip rim into celery salt. Add ice to glass, a shot of Vodka or Gin, if desired, and top with tomato mixture to taste. Finish with a stick of celery and a splash of Tabasco and serve.

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