Iced vodka gazpacho

servings16
20 minutes

Ingredients

  • 2 punnet of cherry tomatoes
  • 3 tomatoes, roughly chopped
  • 2 red peppers, roughly chopped
  • 1 cucumber, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 50ml of vodka
  • 50ml of water
  • 50ml of white wine vinegar
  • 2 drops of Tabasco
  • 1 dash of Worcestershire sauce
  • 1 pinch of saffron
  • 1 pinch of caster sugar
  • 1 dash of salt

Method

1
Put all the vegetables in a food processor or liquidiser and blitz to a pulp. Add all the remaining ingredients and blitz again
  • 1 cucumber
  • 2 red peppers
  • 3 tomatoes
  • 2 punnet of cherry tomatoes
  • 2 garlic cloves
  • 50ml of vodka
  • 50ml of water
  • 1 pinch of saffron
  • 2 drops of Tabasco
  • 1 pinch of caster sugar
  • 50ml of white wine vinegar
  • 1 dash of salt
  • 1 dash of Worcestershire sauce
2
Place the pulp into a muslin cloth and gather up the corners, then tie with a piece of string
3
Transfer the muslin to the fridge - suspending it with a piece of string from the shelf (this will allow the liquid inside the muslin to gently seep through). Put a dish directly underneath to collect the liquid. Leave overnight
4
Fill each shot glass by a 1/3 with water and freeze - this will keep the gazpacho cool once served and add a frosted finish to the glass
  • 50ml of water
5
Before serving, transfer the gazpacho liquid into a jug, giving it a very gentle stir. Pour some of the liquid on top of the ice in each of the shot glasses