Vodka-spiked Gazpacho

Vodka-Spiked Gazpacho Recipe from Spain | Tomatoes, Cucumber, Lime, and Avocado

Region / culture: Spain | Servings: 4

Introduction

Vodka-spiked Gazpacho is a refreshing and flavorful cold soup that is perfect for hot summer days. This recipe adds a unique twist to the traditional gazpacho by incorporating vodka, which adds a subtle kick to the dish.

History

Gazpacho is a traditional Spanish cold soup that originated in the Andalusian region of Spain. It is typically made with ripe tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar, and bread. The addition of vodka to gazpacho is a modern twist on the classic recipe, adding a new depth of flavor to the dish.

Ingredients

2 lb (907 g) ripe tomatoes, cored and chopped
2 tbsp red wine vinegar
1 small red onion, chopped
2 scallions, chopped
1 hot or mild green chile, chopped
2 garlic cloves, finely minced
1 small cucumber, chopped
0.25 cup chopped coriander leaves
2 tbsp chopped fresh basil leaves
juice of 1 lime
0.25 cup olive oil
0.25 cup vodka
1 tsp salt
1 tsp freshly ground black pepper
1 ripe avocado, sliced

How to prepare

In a large serving bowl, combine all the ingredients except the avocado.
Serve with a slice of avocado.

Variations

Add diced bell peppers or jalapenos for extra heat.
Substitute tequila for the vodka for a different flavor profile.
Blend in a handful of fresh herbs such as parsley or cilantro for added freshness.

Cooking Tips & Tricks

Use ripe, juicy tomatoes for the best flavor in this recipe.

- Chill the gazpacho in the refrigerator for at least an hour before serving to allow the flavors to meld together.

- Adjust the amount of vodka to suit your taste preferences - you can add more or less depending on how strong you want the vodka flavor to be.

Serving Suggestions

Serve the vodka-spiked gazpacho in chilled bowls with a garnish of sliced avocado and a sprig of fresh basil. Pair it with crusty bread or a side salad for a complete meal.

Cooking Techniques

Use a blender or food processor to puree the ingredients for a smooth gazpacho.

- Strain the gazpacho through a fine mesh sieve for a silky texture.

Ingredient Substitutions

Use red wine or sherry vinegar instead of red wine vinegar.

- Substitute lemon juice for lime juice if desired.

Make Ahead Tips

This gazpacho can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it chills.

Presentation Ideas

Serve the vodka-spiked gazpacho in chilled martini glasses for a stylish presentation. Garnish with a drizzle of olive oil and a sprinkle of fresh herbs.

Pairing Recommendations

Pair this gazpacho with grilled shrimp or fish for a light and refreshing summer meal. It also pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover gazpacho in an airtight container in the refrigerator for up to 2 days. Stir well before serving and adjust seasoning as needed.

Nutrition Information

Calories per serving

Calories: 200

Carbohydrates

Total Carbohydrates: 18g

Dietary Fiber: 6g

Sugars: 9g

Fats

Total Fat: 14g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 3g

Vitamins and minerals

Vitamin A: 30%

Vitamin C: 60%

Calcium: 6%

Iron: 10%

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This vodka-spiked gazpacho is a low-calorie, nutrient-rich dish that is high in vitamins A and C. It is a refreshing and healthy option for a light meal or appetizer.

Summary

Vodka-spiked Gazpacho is a delicious and refreshing cold soup that is perfect for summer. With its vibrant flavors and unique twist, this recipe is sure to impress your guests and become a new favorite in your recipe collection.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a formidable woman, with a fiery temper and a passion for creating delicious meals that could rival any professional chef.

One day, as I was helping her prepare dinner, she pulled out a tattered old cookbook from the shelf. "This," she said, pointing to a page stained with tomato juice and vodka, "is my secret recipe for vodka-spiked gazpacho."

I had never heard of such a thing before. Gazpacho, the chilled Spanish soup made with tomatoes, cucumbers, and peppers, was a summer staple in our household. But vodka? That was a new twist that intrigued me.

Grandmother explained that she had learned the recipe from a friend who had spent time in Spain and brought it back with her. She had tweaked it over the years, adding her own special touches to make it truly unique. And now, she wanted me to learn it as well.

As she walked me through the recipe, I marveled at the simplicity of it. Just a few fresh ingredients, a splash of vodka, and a bit of seasoning were all that was needed to create a dish that was both refreshing and satisfying. The key, she said, was to let the flavors meld together overnight in the fridge, allowing the gazpacho to develop its full potential.

I watched as she effortlessly chopped the vegetables, blending them together with a generous pour of vodka and a sprinkle of salt and pepper. The aroma that wafted from the bowl was intoxicating, a heady mix of fresh tomatoes and spicy peppers that made my mouth water in anticipation.

After she had finished making the gazpacho, she poured me a small cup to try. The first sip was like a burst of summer in my mouth, the coolness of the soup mingling with the warmth of the vodka in a way that was both surprising and delightful. I could taste the sun-ripened tomatoes, the crisp cucumbers, and the fiery kick of the peppers, all enhanced by the subtle burn of the alcohol.

From that moment on, vodka-spiked gazpacho became a staple in our household. We would make it every summer, serving it as a starter for our family dinners or bringing it to potlucks and picnics with friends. It was always a hit, with people clamoring for the recipe and begging for seconds.

Over the years, I have continued to make the gazpacho, adding my own twists and variations to suit my tastes. Sometimes I would use different types of tomatoes or experiment with new herbs and spices. But the core of the recipe, the simple yet perfect combination of fresh ingredients and vodka, remained unchanged.

And now, as I pass on the recipe to my own grandchildren, I hope that they will feel the same sense of wonder and excitement that I did when I first learned to make vodka-spiked gazpacho. It is a dish that has become a part of our family's culinary tradition, a reminder of the joy and love that goes into every meal we share together. And I know that as long as we continue to make and enjoy this delicious soup, the memory of my grandmother and her passion for cooking will live on in each and every bite.