Does a high-spirited holiday season leave you feeling exhausted? This vibrant and refreshing drink is packed with vitamins that will give you the energy boost you need to continue celebrating.
Start to finish: 1 hour 30 minutes
(30 minutes active)
Servings: 8 small portions
Ingredients
For the gazpacho
•1 cup croutons
•2 large ripe Roma tomatoes, seeded and cubed
•1 cucumber, peeled and seeded
•1 red pepper, seeded
•1/2 red onion, cubed
•2 cloves garlic, peeled and crushed
•2 cups tomato juice
•1 tablespoon sherry vinegar
•2 tablespoons olive oil
•1/2 teaspoon ground cumin
•1/2 teaspoon cayenne pepper
•1/2 teaspoon sugar
•Salt and pepper, to taste
For the garnish
•1 small tomato, seeded and cubed
•1 Lebanese cucumber, seeded and cubed
•1/2 red pepper, seeded and cubed
•Sea salt, to taste
•16 fresh basil leaves
Directions
1. In a small bowl, place the croutons and add 1/2 cup of room temperature water. Set aside.
2. In a blender, puree the tomatoes, cucumber, pepper, onion and garlic. Drain the croutons and add them along with the tomato juice, vinegar, oil and spices. Continue to blend until the mixture has a smooth, uniform texture. Chill in the fridge for at least an hour.
3. To serve, pour the gazpacho into shooters or small verrine-style glasses. In a small bowl, mix the chopped tomato, cucumber and pepper. Top each glass with about 1 tablespoon of the vegetable mixture. Sprinkle a pinch of sea salt over each and garnish with 2 basil leaves.
