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Cover: Shaken and stirred

August, 2012

27Aug 12

Gazpacho Cocktail

Gazpacho CocktailNext destination: Spain! Here is a great cocktail recipe that turns Spain’s famous chilled summer soup, gazpacho, into a sublime and extremely healthy cocktail!

I would recommend attempting the gazpacho recipe first. The measures have to be just right to ensure that all the flavours shine through – tomato, pepper, garlic and vinegar. Just think of this as a summer version of the Bloody Mary. And you can serve up the remaining gazpacho for lunch or as an aperitif before dinner.

This Andalusian recipe is packed full of vitamins. Tomatoes are a super food that keep your skin younger for longer.

This recipe should give you enough mix for 4-5 tall glasses of Gazpacho Cocktail, with approximately 1 part vodka to 3 parts gazpacho. Served ice chilled, it is perfect for hot summer days – if you can catch one, that is!

Gazpacho Cocktail
Recipe type: Cocktail
Prep time: 
Cook time: 
Total time: 
Serves: 4
Delicious and healthy cocktail combining the famous Spanish summer soup, gazpacho, with a vodka twist.
  • 1 kilo of ripe tomatoes (very red, very ripe!)
  • 1 green pepper – Italian long (60g)
  • ½ cucumber (125g)
  • 100g of onion
  • 1 garlic clove
  • 3 tbsp olive oil (Spanish is preferable)
  • 4-6 tbsp white wine vinegar
  • Salt and Pepper, to taste
  • 24cl vodka
  1. Wash the tomatoes, cucumber and pepper. Drain.
  2. Take a food blender and add in the roughly chopped tomatoes. If you are feeling motivated, peel the tomatoes first.
  3. Deseed the pepper and cut off the stalk and ends. Roughly chop and add to the tomatoes.
  4. Peel the garlic and cut in half – add to the ingredients.
  5. Peel the onion and cut into pieces – add to the ingredients.
  6. Peel the cucumber, cut into pieces and add to the rest of the ingredients.
  7. Now close the blender – make sure the lid is on tight – and start to blend until you have a smooth mix without any lumps.
  8. Add the salt, pepper, olive oil and vinegar. I recommend you start with 3 tablespoons of vinegar, and you can add according to taste. Blend again for 5 seconds.
  9. If the gazpacho has a smooth and light consistency, then you can leave it. If it is still quite heavy, then you can add a bit of cold water. But not too much, or you will lose the wonderful flavours.
  10. For one serving, add about 6cl vodka to a glass and top off with the gazpacho.
  11. Stir vigorously and start sipping.


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