Gazpacho Cocktail at the Golf Club

[Alberta Louise]

Spanish Gazpacho is a speciality cocktail drink that’s been drunk through-out the decades by a variety of well-known supporters of ‘Gazpacho’ itself. It is a regional spicy peppery tomato cocktail – different regions have their take on it. It’s iced for those sweltering hot days at the golf club etc. Ingredients include: fresh tomatoes; skinned and seeded, pepper, shallots, garlic, spring onions; chopped, choose a hot sauce from a diabolical heat range right through to a smokey heat range variety, a pinch of cayenne, herbs of choice, a wedge of lemon, a splash of Worcestershire sauce. Then blitz! Gazpacho is a cross between a 'Bloody Mary' cocktail and a plain tomato juice. Gazpacho is known for its garnishes and the expression “with all the trimmings Garson” or ' with all the works' comes from this Gazpacho drink. Now to dress the cocktail.  Some garnishes are: a celery stick as a stirrer, any mini cherry tomato, slit, that sits comfortably on the rim of the glass, a toothpick can be applied to the tomato and you can add an olive or two also. Also a slice of English cucumber is a suitable garnish. Rim the glass with salt to get things started. The green onion 'greenery' from the spring onion can be used as a garnish which makes the presentation look fiesta and ‘spidery’. If you have a swizzle stick all the better and ofcourse a paper eco straw. Put as much creativity as you can in. Salt and pepper to taste and chill for 30 minutes. Serve immediately.

Cayenne is dynamic and adds a kick. Not to be over-looked.