Filed Under: Beverage, southwestern, Under 20 Mins, vegetable

Gazpacho Sling with a Caprese Skewer

This drink combines two summertime party favorites: cool, refreshing gazpacho (a traditional cold Spanish soup) and smooth, peppery tequila. The swizzle stick is a mini-kebab of baby bocconcini and cherry tomatoes and is a toothsome appetizer in itself!

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April 8th, 2012

For more information about The Cocktail Chef, contact Dinah Koo at www.kooandco.com

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Servings
20
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
  • 16 Cups tomato juice
  • 2 1/2 Cups diced green pepper
  • 4 cloves garlic, crushed
  • 1 Cup white wine vinegar
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons of tabasco sauce (optional)
  • 24 ounces white tequila
  • 1/4 Cups celery salt
  • 1 lime, cut in half
  • 120 thick straws
  • 20 grape cherry tomatoes
  • 20 pieces of baby bocconcini
  • 3 green peppers, sliced
  • 20 ten-inch decorative skewers
    • Directions
  • 1.

    GAZPACHO

  • 2.

    In a blender or food processor, combine a third of the tomato juice, a third of the cucumber and green pepper, and a quarter of the garlic, 1/3 cup of the vinegar, salt, pepper and Tabasco. Blend until very smooth, then pour into a pitcher. Repeat twice, filling each remaining pitcher with one batch. Top up each pitcher with 8 oz of tequila and refrigerate.

  • 3.

    CAPRESE SKEWERS

  • 4.

    Thread a grape tomato, a piece of bocconcini and a slice of green pepper on each decorative skewer. Set aside.

  • 5.

    TO SERVE

  • 6.

    Sprinkle celery salt into a glass pie plate or dish. Rub lime around the rim of each glass, then dip rim of glass in celery salt. Fill each glass with crushed ice and pour in 8 oz chilled gazpacho. Garnish with a skewer and a thick straw.

    • Gazpacho Sling with a Caprese Skewer
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