Bloody Mary Gazpacho

I’ll have a shot of vodka with my soup, please.

If heat could speak, then it was shouting this weekend. Summer arrived with a bang, and the temperature soared to triple digits. When it’s that hot, appetites wane and thirst dominates. Food takes on a cool and liquid quality. It’s time for Gazpacho.

Gazpacho is a raw tomato-based soup blended with a vegetable bowl of produce. It’s perfect when the weather is stifling. No cooking is required, the spiced tomato juice quenches thirst, and a confetti of chopped vegetables refresh and nourish. I prefer to keep my gazpacho chunky, taking pleasure in each slurpy mouthful of crunchy vegetables mingling with cool juice. In this recipe, I’ve taken the variation one step further by adding celery, Worcestershire sauce and a generous squirt of Tabasco, thus evoking a Bloody Mary. Why stop there? If you’re in the mood and appropriately mature, serve the soup in a glass and add a shot of vodka for a wondrous beverage/soup/salad in a glass – a perfect antidote for a hot and shouty day.

Bloody Mary Gazpacho

Serves 6 to 8.

1 quart tomato juice
2 large vine-ripened tomatoes, stemmed and seeded, diced
2 large celery stalks, finely diced
1 English cucumber, seeds removed, finely diced
1 green or red bell pepper, stemmed and seeded, finely diced
1 large carrot, finely diced
1 medium red onion, finely chopped
1 jalapeno pepper, stemmed and seeded, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
2 teaspoons Worcestershire sauce, or to taste
1 teaspoon salt
1 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 cup chopped Italian parsley leaves

Optional garnishes:
Extra-virgin olive oil
Vodka
Fresh lime juice

Combine all of the ingredients except for the parsley and garnishes in a large bowl. Mix together and taste for seasoning. Cover and refrigerate for at least 2 hours and up to 6 hours. Before serving stir in parsley. If serving as a soup, ladle into bowls and drizzle with a little olive oil. To serve with vodka, mix 1 cup gazpacho with 1 ounce vodka. Pour into a glass and serve cold with fresh lime wedges as a garnish.

Gløgg, Glüwein, Mulled Wine

Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. Goodness, if that isn’t enough to get you fired up for the holiday season, then I’m not sure what will.

There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It’s easy to do and requires an inexpensive full-bodied red wine.  When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. Best served in front of a fire on a cold and snowy day.

Gløgg 
Serves 8 to 10

For the garnish:
1 cup raisins
1/3 cup Cointreau, Gran Marnier, or rum
1/2 cup whole almonds (optional)

For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peeler
10 cloves
2 cinnamon sticks
2 bottles full-bodied red wine

Fresh orange slices as garnish

Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let stand at room temperature for at least 2 hours. (The raisins may be prepared up to one week in advance.  Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from the heat and coarsely chop into large pieces.

Prepare the gløgg:
Combine all of the gløgg ingredients, except the 2 bottles of red wine, in a heavy large pot with a lid. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until the liquid reduces to about 2 cups, 12 to 15 minutes. Add the red wine, cover the pot, and reduce the heat to low. Heat the gløgg without letting it come to a boil (or the spirits will evaporate!)

To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug.  Strain the gløgg into the glass. Garnish with fresh orange slices and serve with a spoon for scooping up the raisins and almonds.