GAZPACHO VODKA SHOTS
Make and share this Gazpacho Vodka Shots recipe from Food.com.
Provided by Sarah_Jayne
Categories Beverages
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place the tomato juice, tomato, cucumber, capsicum, onion, garlic and Worcestershire sauce in the jug of a blender and blend until almost smooth.
- Add Tabasco sauce.
- Taste and season with salt and pepper.
- Divide vodka evenly among shot glasses.
- Top with the gazpacho and serve immediately.
Nutrition Facts : Calories 29.6, Fat 0.1, Sodium 31, Carbohydrate 1.9, Fiber 0.4, Sugar 1.2, Protein 0.3
GAZPACHO VODKA COOLER
Steps:
- Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
- Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf.
GREEN GAZPACHO SHOTS
Provided by Abigail Kirsch
Yield 20 hors d'oeuvres
Number Of Ingredients 16
Steps:
- 1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
- 2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
- 3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
- 4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.
- Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.
BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
More about "gazpacho vodka shots recipes"
BEST BLOODY MARY GAZPACHO RECIPE FROM SPAIN
From visitsouthernspain.com
Servings 12Published Jun 26, 2023Category Soup RecipesCalories 58 per serving
EASY GAZPACHO SHOT RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
Servings 6Total Time 26 minsCategory Soup RecipesCalories 155 per serving
GAZPACHO VODKA SHOTS - TASTE.COM.AU
From taste.com.au
Cuisine SpanishTotal Time 10 minsServings 12Calories 7 per serving
VODKA GAZPACHO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category CanapéTotal Time 20 minsEstimated Reading Time 1 min
SPICY GAZPACHO SHOTS RECIPE | MYRECIPES
From myrecipes.com
CHILLED VODKA AND TOMATO GAZPACHO - THE DAILY MEAL
From thedailymeal.com
BASIL PEACH GAZPACHO SHOTS FOR SUMMER PARTIES (VODKA OPTIONAL)
From thechalkboardmag.com
EASY GAZPACHO RECIPE (GAZPACHO ANDALUZ) - THE …
From theforkedspoon.com
11 BEST VODKA SHOT RECIPES - IZZYCOOKING
From izzycooking.com
GAZPACHO SHOOTERS RECIPE | THE NIBBLE WEBZINE OF …
From blog.thenibble.com
BOOZY GAZPACHO SHOTS — HE AND SHE ON WINE
From heandsheonwine.com
GAZPACHO SHOOTERS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
BLOODY MARY GAZPACHO • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
GAZPACHO SHOTS RECIPE - THE TELEGRAPH
From telegraph.co.uk
AUTHENTIC GAZPACHO RECIPE - THE BEST SPANISH …
From spanishsabores.com
GAZPACHO SHOTS - THE JEWISH CHRONICLE
From thejc.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GAZPACHO SHOTS WITH PIMENTON AND CARAWAY SEED …
From bbc.co.uk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love