Gazpacho isn’t one of those “craving” sorts of dishes. It’s rare to hear a friend bemoan, “Oh man, I could really use some gazpacho right now.” And yet gazpacho is an ideal summer party food. It involves no cooking, you can make a big batch in minutes, and yes, you can spike it.
After all, with its tomato base, its aromatics, and the endless possibilities for garnishing, gazpacho is just one or two steps removed from a Bloody Mary. We decided to combine the two, and then add all our favorite fixins on the side. For us, that meant shrimp. The presentation is so fun and festive, and it’s nice to dip your shrimp right into the horseradish-laced gazpacho.
This gazpacho is many steps removed from the traditional Andalusian dish made simply with fresh tomatoes, bread, garlic, and vinegar. And so Spanish food — please forgive me. I have only the utmost respect for you. Nevertheless, give this version a try. It might even become a craving.
For the gazpacho:
- 2 plum tomatoes
- 1 yellow or red beefsteak or heirloom tomato
- 1 red bell pepper
- 1 small English seedless cucumber
- 1 small red onion
- 1 ½ cups tomato juice (for a chunkier gazpacho, reduce tomato juice to 1 cup)
- 1 tsp salt
- ½ tsp pepper
- 1/3 – 1/2 cup jarred horseradish
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce (optional)
- ½ cup vodka (or more)
For the garnish:
- 1/3 lb cooked shrimp
- Roughly chop vegetables. Add to food processor fitted with blade attachment and pulse until coarsely chopped. Don’t over pulse.
- Add vegetables to large bowl. Add tomato juice, salt, pepper, Worcestershire sauce, hot sauce to taste, and horseradish. Mix.
- Add vodka. Adjust seasoning to taste.
- Chill for 2 hours or overnight.
- Spoon gazpacho into short glasses. Garnish with celery sticks, pickles, olives, and shrimp if desired.
Yields 6 servings