
Absolute Pepper Gazpacho
Makes 1/2 GallonIngredients
* | 6 vine ripened tomatoes, peeled and seeded |
* | 1/2 cup seedless cucumber, peeled |
* | 1/2 cup or 1 red pepper, seeded and cored |
* | 1/2 cup or 1 yellow pepper, seeded and cored |
* | 1/2 cup or 1 green pepper, seeded and cored |
* | 2 teaspoons freshly cracked black pepper |
* | 2 celery ribs, peeled |
* | 1 small red onion, peeled |
* | 3 cloves garlic, minced |
* | 2 cups V-8 brand juice |
* | 2 ounces tarragon wine vinegar |
* | 1/2 cup Absolut brand vodka (or to taste) |
* | 1 tablespoon cilantro, cleaned and chopped |
* | 1 lemon, zested and juiced |
* | 1 lime, zested and juiced |
* | 2 tablespoons kosher salt |
Instructions
1 | Place all ingredients in a blender and puree until smooth. Adjust seasoning and flavor with salt, pepper, vodka or vinegar. |
Notes
Alternately, you can cut all the vegetables to a small dice and add to liquids.Prepare a day in advance and refrigerate so the flavors have time to blend.Source
Executive Chef George Bargisen, Trillium bis at The Sagamore, Bolton Landing, New York