We have been lucky enough to enjoy the luxury of being exposed to cottage life. We have spent many years enjoying a summer weekend or two at my sister in law Susan’s incredible family cottage. Lots of great memories of fun in the sun (or rain), boat rides, cottage games and of course the endless amounts of food (and drinks). It was here that I first got the taste of Susan’s Gazpacho . It is a cold soup made with raw vegetables, wonderful and refreshing and best enjoyed when it is hot outside.
Since May 17 is National Caesar day and we are also heading into the traditional cottage opening weekend, I decided to make a Caesar inspired gazpacho. Here it is, enjoy!
Ingredients
2 large tomatoes (diced)
1 large cucumber (peeled and diced)
1 onion (peeled and diced)
1 green bell pepper (diced)
24 0z. Motts Clamato juice
1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
1 clove garlic mined
Dash of Tabasco hot sauce
Montreal steak spice to rim the glasses or bowl if you wish. Just rub lemon juice around the rim and dip into the spice.
Instructions
Blend half the amount of tomato, cucumber, onion and 1/2 cup of Motts Clamato juice in a blender until smooth.
Transfer to a bowl and add remaining Clamato juice and olive oil, vinegar, salt, pepper and a dash of hot sauce.
Add the remaining veggies to the soup. Stir the garlic in as well.
Cover and chill for about 2 hours in the refrigerator.
Any leftover keep well in the refrigerator for a couple of days.
Tips
Peel or not to peel the cucumbers, its your choice and preference.
If you prefer a smoother and not as chunky soup, puree all or more of the mixture.
Get creative with your garnishes. Hot sauce, horseradish, cooked shrimp, a splash of vodka or gin.
Add a crusty bread or make your own croutons to serve on the side.
