Bloody Mary Gazpacho

Name: Bloody Mary Gazpacho
Cook time: 35 min
Total time: 35 min
Yield: 20
Ingredients: 1⁄2 Cucumber (approx. 250 g); 200 g Celery; 1 red pepper; 200 g tomatoes, 1 onion; 1 Garlic clove; 1,5 l Tomato juice (bottle); 1-2 TEASPOONS Tabasco; 7-10 Tbsp salt, pepper; 7-10 Tbsp mixed cumin; 3 TABLESPOONS Lime juice; 8-10 Tbsp Vodka; 5 Stem(s) flat leaf parsley; 5 TABLESPOONS good olive oil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 20

1⁄2 Cucumber (approx. 250 g)
200 g Celery
1 red pepper
200 g tomatoes, 1 onion
1 Garlic clove
1,5 l Tomato juice (bottle)
1-2 TEASPOONS Tabasco
7-10 Tbsp salt, pepper
7-10 Tbsp mixed cumin
3 TABLESPOONS Lime juice
8-10 Tbsp Vodka
5 Stem(s) flat leaf parsley
5 TABLESPOONS good olive oil

Directions

1
Peel the cucumber, remove the seeds and dice finely. Clean, wash and slice the celery. Peppers clean, wash and finely dice. Wash, quarter, seed and chop the tomatoes. Peel and finely dice onion and garlic.
2
Set aside 1 tablespoon of each vegetable, mix the rest with tomato juice. Season with Tabasco, salt, pepper, cumin, lime juice and vodka. Chill for at least 2 hours.
3
Wash parsley, shake dry, chop leaves and stir into the soup. Divide into cups and serve with oil and some vegetables.