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, a pinch of cayenne, herbs of choice, a wedge of lemon, a splash of Worcestershire sauce. Then blitz!  In my view, Gazpacho is a cross between a Bloody Mary and a plain tomato juice. Gazpacho is known for its garnishes and the expression “with all the trimmings Garson” comes from the Gazpacho drink. Now to dress the cocktail.  Some garnishes are: a celery stick as a stirrer, any mini cherry tomato 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. I would rim the glass with salt to get things started. The greenery from the spring onions 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.