- Brienne Boortz
- Classic Spanish Gazpacho Shooters
5 large cloves garlic, unpeeled, plus oil for roasting
½ English cucumber, peeled
½ small red onion
1 small red bell pepper, seeds and white ribs removed
1½ c. Italian plum tomatoes (San Marzanos best), with juice
2 tbsp. extra virgin olive oil
2 tbsp. Amontillado sherry
2 tbsp. sherry vinegar
½ tbsp. Tapatio or other hot sauce, or to taste
¾ tsp. salt, or to taste
2 c. ice water
lime wedges, tortilla chips and/or cilantro (for garnish)
Preheat oven to 300 degrees. Toss unpeeled garlic cloves with oil and wrap in foil. Roast until soft and just golden, checking frequently, then set aside to cool. Peel cloves when cool.
Roughly chop the cucumber, onion and bell pepper and place in a large bowl along with the tomatoes and their juice, the olive oil, Amontillado sherry, sherry vinegar, Tapatio, salt and the cooled and peeled garlic cloves. Stir to mix.
Ladle half the mixture into blender jar and blend smooth before adding half the ice water. Blend again until smooth, seasoning with additional salt, sherry and/or sherry vinegar to taste; pour into small cups or shooter glasses and garnish with lime wedges, tortilla chips and cilantro as desired. Makes 10, 4-ounce servings.
This authentic Spanish gazpacho recipe is adapted from a recipe used by the chef at the Torrejon Air Base Officers' Club outside Madrid, Spain, in the mid-1980s. Perfect as a tapas option, appetizer or breakfast drink, it also makes the world's best Bloody Mary when you add a shot of vodka. Serve ice cold.
— Submitted by TAPAteria owners Dave and Laura Brackett and chef Hilary McCandless-Beard