City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Gazpacho Bloody Mary

Sept/Oct 2014

from Eben Brummitt, formerly at Brava Bistro and KORQ Winehouse

2 bell peppers, cored and seeded

3 medium tomatoes

1/2 long English cucumber

1 clove garlic, minced

1/2 c. extra-virgin olive oil

1 T. sherry vinegar

salt and pepper to taste

gin or vodka

Roughly chop the vegetables, then put them in a blender with the garlic. Blend on high with the oil and vinegar until smooth. Taste and season with salt and pepper. Store the gazpacho in the fridge. Makes 4 cups.

When the cocktail hour arrives, add your favourite gin or vodka to the gazpacho for tasty drinks. If the gazpacho separates a little, just shake or stir it to re-mix. I like to use 2 oz. Grey Goose vodka or Victoria Gin to 8 oz. gazpacho.