Who’s thirsty? Straight outta Harlem’s Vinateria, from Bar Manager Ashley Lugo Brown, comes a beverage recipe infused with spring produce and summer inspiration. Flavor-heightened by the savory taste of McCormick Culinary Basil, Mediterranean Fine Grind Sea Salt and Thai Kitchen Sweet Red Chili Sauce, this concoction is a refreshing mix, mash ‘n’ garnish of tomatoes, cucumber, green peppers and Cornichon. It’s like a spicy veggie garden in a glass!
In a blender, combine tomatoes, cucumber, green peppers, garlic, apple cider vinegar, EVOO, McCormick Culinary Mediterranean Fine Grind Sea Salt, Thai Kitchen Sweet Red Chili Sauce and McCormick Culinary Basil.
Put contents through a large fine mesh strainer to separate the impurities.
Set aside and let chill for 20-30 minutes.
For the Garnish:
Skewer a cherry tomato, pitted black olive and cornichon.
For Serving:
Roll one side of the cold glass in McCormick culinary Mediterranean Fine Grind Sea Salt.
Once gazpacho is chilled, fill each glass with ice.
Add 1.5 oz of Macchu Pisco to every 8 oz of gazpacho.
Top with garnish and sprinkle the crushed McCormick Culinary Black Pepper over the top.
Chef's Tip!
Gazpacho can be stored for 2-3 days in refrigerator for maximum freshness.
