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Gazpacho with Buz

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There's no better Summer meal than cold Gazpacho Soup - unless it is made with Bloody's by Buz. This delicious Bloody Mary Mix is beyond an excellent Bloody Mary. We found that it is a great way to jazz up Gazpacho, Tomato Soup, and chopped meat (aka hamburgers).  Here's our Recipe for Gazpacho with Buz:

3 Ripe Medium Tomatoes (1.5 pounds), cored and cut into ¼ inch cubes (about 4 cups)

2 Small Red Bell Peppers (about 1 pound), cored, seeded, and cut into ¼ inch cubes

2 Small Cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into ¼ inch cubes

½ Small Vidalia or Sweet Onion, peeled and minced (about ½ cup)

2 Medium Garlic cloves, minced

1 tsp Mrs. Bryant’s Sea Salt Blend

1/3 cup Virginia Vinegar Works Wine Vinegar

5 cups Bloody’s by Buz Bloody Mary Mix

1 tsp Virginia Heat Cherry Pepper-Pear Hot Sauce (optional)

8 ice cubes

Olive oil and Vodka for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt and vinegar in at least a 4-quart Glass Bowl. Let stand until vegetables just being to release their juices, about 5 minutes.Stir in Bloody’s by Buz, hot sauce (if using), and ice cubes.Cover tightly and refrigerate to blend flavors (at least 4 hours).Adjust seasonings with salt and pepper (if needed).Remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 tsp olive oil and add a splash of Vodka.Can be covered and refrigerated for up to 2 days.


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