Recipe Corner: AV Gazpacho
This simple little number was a party favourite when served as a canapé last night at a dinner party with friends. We’d love to hear what you think about this dish and be sure to share and tag us on our social media pages (Twitter @hattingleywines / Instagram @hattingleywines / Facebook /hattingleyvalley )
AV ‘Bloody Shots’ Gazpacho
2 x 14oz cans chopped tomatoes
1 small cucumber
1 red pepper
1 medium onion
2 gloves of garlic
1 slice of white bread + wine vinegar to dampen
Water to thin
100ml Hattingley Valley Aqua Vitae, vary amount to taste
Decoration: diced cucumber/diced tomato/fresh chopped herbs i.e. coriander or chives
* Roughly chop cucumber, pepper, onion, pepper.
* Crush garlic.
* Soak bread in a little vinegar.
* Liquidise all the above ingredients until a coarse purée.
* Add water to thin.
* Add Aqua Vitae to taste – you may like a bit more…
* Chill for at least four hours.
Either serve in shot glasses with canapés or as part of a brunch garnished with diced cucumber/tomatoes/herbs – fills lots of shot glasses.
Alternatively serve as a cold starter with a selection of diced cucumber, chopped tomatoes, red or yellow peppers, herb, and some croutons.
Serves 6 – 8.