GAZPACHO:
500 ml tomato juice
Squeeze of half an orange
1/2 Spanish red onion, roughly chopped
2 cloves garlic
1 large red pepper, roughly chopped
1 large celery stick, threads removed
2 large rosa tomatoes, roughly chopped
1 handful coriander (cilantro)
1 large red chilli
1/2 tsp NOMU Spanish or One For All Rub
VODKA JELLY:
1 tbsp gelatine powder
Enough hot water to cover
Grated lemon zest
1 tbsp lime cordial
Vodka, to taste
For the gazpacho, place all the ingredients in a blender and blend until smooth. Refrigerate until cold.
For the jelly, sponge the gelatine (add hot water to the gelatine powder and stir until dissolved). When dissolved, add to the rest of the ingredients and stir through. Place in the fridge to set.
Serve the gazpacho in tall shot glasses with jelly on the side!
GAZPACHO:
500 ml tomato juice
Squeeze of half an orange
1/2 Spanish red onion, roughly chopped
2 cloves garlic
1 large red pepper, roughly chopped
1 large celery stick, threads removed
2 large rosa tomatoes, roughly chopped
1 handful coriander (cilantro)
1 large red chilli
1/2 tsp NOMU Spanish or One For All Rub
VODKA JELLY:
1 tbsp gelatine powder
Enough hot water to cover
Grated lemon zest
1 tbsp lime cordial
Vodka, to taste
For the gazpacho, place all the ingredients in a blender and blend until smooth. Refrigerate until cold.
For the jelly, sponge the gelatine (add hot water to the gelatine powder and stir until dissolved). When dissolved, add to the rest of the ingredients and stir through. Place in the fridge to set.
Serve the gazpacho in tall shot glasses with jelly on the side!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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