Morissa Gazpacho


*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Tomatoes, ripe 2.2 lb
Thai Kitchen Sweet Red Chili Sauce 1 tbsp
Macchu pisco 1.5 oz
Cucumber 1 each
Green peppers 2 each
Garlic clove 1 each
Apple cider vinegar 2 tbsp
EVOO 1/4 cup
Sea Salt, French Mediterranean 1.1 kg 3 tsp
Pepper, Black Whole 575 g 1 tsp
Basil Leaves 775 g 2 tsp
Garnish
Cherry Tomatoes 1 cup
Cornichon 1 cup
Black olives, pitted 1 cup
Sea Salt, French Mediterranean 1.1 kg 1 cup

Instructions

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.



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