Bloody Mary Gazpacho

If the concept of “cold soup” scares you, than think of this refreshing treat as “liquid salad” instead.  Gazpacho is a bright and refreshing way to enjoy farm-fresh vegetables and herbs.  It’s also very forgiving, and you can usually swap-out vegetables and herbs with equally fantastic results.

1 lb yellow tomatoes, cored and quartered

1 lb red tomatoes, cored and quartered

1 clove garlic, minced

2 tbsp fresh thyme, chopped

2 tbsp fresh parsley, chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp cayenne pepper (add more or less to taste)

2 tbsp red wine vinegar

1 tbsp sherry vinegar

1 cup seedless cucumber, diced

1 red bell pepper, cored, seeded and diced

1 yellow bell pepper, cored, seeded and diced

1/2 cup red onion, chopped

1 stalk celery, chopped

1/2 tsp celery salt

1/2 tsp Worcestershire sauce

3 tbsp fresh lemon juice

sour cream

fresh chives, minced

Puree first ten ingredients in a food processor until smooth. Refrigerate mixture for 1-2 hours. Strain through cheesecloth, squeezing solids well so that all liquid is released.  Add cucumber, red and yellow bell pepper, onion, and celery to food processor and pulse until veggies are finely diced.  Add to liquid along with celery salt, Worcestershire and lemon juice.  Mix well.  Return to refrigerator until ready to serve.  To serve, spoon into bowls or fancy glasses and top with a dollop of sour cream and sprinkling of fresh chives.  Also good with a small crumble of feta cheese or queso fresco.

A Wild Thyme provides the very best in catering and event planning services for private and corporate clients in the Denver area.  Reach them at:

Phone: 1 720 635 2847

Mail: info@awildthyme.com