|Tomatoes, ripe||2.2 lb|
|Thai Kitchen Sweet Red Chili Sauce||1 tbsp|
|Macchu pisco||1.5 oz|
|Green peppers||2 each|
|Garlic clove||1 each|
|Apple cider vinegar||2 tbsp|
|Sea Salt, French Mediterranean 1.1 kg||3 tsp|
|Pepper, Black Whole 575 g||1 tsp|
|Basil Leaves 775 g||2 tsp|
|Cherry Tomatoes||1 cup|
|Black olives, pitted||1 cup|
|Sea Salt, French Mediterranean 1.1 kg||1 cup|
This recipe was created for Club House for Chefs by: Ashley Lugo Brown, Bar Manager of Vinateria in Harlem.
For the Morissa Gazpacho: In a blender, combine tomatoes, cucumber, green peppers, garlic, EVOO, sea salt, and Club House Basil together. Put contents through a large fine mesh strainer to separate the impurities, set aside and let chill for 20-30 minutes.
For the Garnish: Skewer a cherry tomato, pitted black olive and cornichon. Next, roll one side of the glass in Club House Sea Salt, French Mediterranean.
For Serving: Once gazpacho is chilled, fill each glass with ice. Add 1.5oz of Pisco to every 8oz of gazpacho. Top with garnish and freshly crushed Club House Black Pepper, Whole over the top.