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.