Bloody Mary gazpacho
By: Mike Robinson
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Bloody Mary gazpacho
- Prep time:
- 20 mins
- Cook time:
- 30 mins
- Serves:
- 4
Mike Robinson roasts cherry tomatoes as a tasty base for his twist on classic gazpacho soup
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Ingredients
For the gazpacho
- 300g cherry tomatoes
- 200ml tomato juice
- 1 large green pepper, roughly chopped
- 1 large red pepper, roughly chopped
- 4 cloves Garlic, chopped
- 1 red chilli, finely chopped
- 100g Celery, chopped
- 1 red Onion, finely chopped
- 6 ice cubes
- 1 Lemon, grated zest and juice
- 60g fresh white breadcrumbs
- 6 drops Tabasco
- 1 tbsp Worcestershire sauce
- 100 ml fino Sherry
- 100 ml vodka
- 1/2 tsp ground black pepper
For the rocket salsa
For the garnish
- 200g Cucumber, diced
Method
1. Preheat the oven to 180C/gas 4. Put the cherry tomatoes in a roasting tray and cook for 30 minutes, until softened.2. Transfer the tomatoes to an electric blender and pour in the tomato juice. Process until smooth.
3. Add the peppers, garlic, chilli, celery and red onion, blitzing after each addition. You should now have a smooth paste.
4. Pour the soup into a bowl and add 6 ice cubes to aid cooling. Stir in the lemon zest and juice, and the breadcrumbs.
5. Add the Tabasco, Worcestershire sauce, sherry and vodka, and season to taste with salt and freshly ground black pepper.
6. Blend the rocket leaves and olive oil in a blender to make a fine salsa.
7. Serve the soup with a garnish of diced cucumber, a swirl of rocket salsa, and a grinding of black pepper.
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