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The Pilot’s Cold Gazpacho

Prep Time20 minsCook Time20 minsCategory
Spirit
 River Pilot Vodka
Ingredients
 2 tbsp olive oil
 2 tbsp fresh thyme leaves, finely chopped
 1 tbsp fresh lemon zest
 6 cloves garlic, chopped
 3 celery ribs, chopped
 2 onions, chopped
 Celery salt
 Coarsely ground black pepper
 ½ cup River Pilot Vodka
 2 cups Clamato Juice
 2 cups fish stock
 ¼ cup prepared horseradish
 ¼ cup hot sauce, such as Frank's Red Hot Sauce
 2 tbsp Worcestershire sauce
 1 28-to 32-ounce can fire roasted tomatoes or diced tomatoes
 12 lbs salad shrimp cooked or thawed
Directions
1

Heat the olive oil over medium-high heat in a large Dutch oven or soup pot.

2

Add the thyme, lemon zest, garlic, celery and onions

3

Season the vegetables with the celery salt and black pepper.

4

Cook the vegetables to tender, then deglaze with the vodka.

5

Add the shrimp.

6

Add the Clamato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes.

7

Bring the soup to a boil and reduce the heat to medium-low.

8

Simmer to thicken and combine flavors, about 30 minutes.

9

Cool and store in the fridge.

Ingredients

Spirit
 River Pilot Vodka
Ingredients
 2 tbsp olive oil
 2 tbsp fresh thyme leaves, finely chopped
 1 tbsp fresh lemon zest
 6 cloves garlic, chopped
 3 celery ribs, chopped
 2 onions, chopped
 Celery salt
 Coarsely ground black pepper
 ½ cup River Pilot Vodka
 2 cups Clamato Juice
 2 cups fish stock
 ¼ cup prepared horseradish
 ¼ cup hot sauce, such as Frank's Red Hot Sauce
 2 tbsp Worcestershire sauce
 1 28-to 32-ounce can fire roasted tomatoes or diced tomatoes
 12 lbs salad shrimp cooked or thawed

Directions

Directions
1

Heat the olive oil over medium-high heat in a large Dutch oven or soup pot.

2

Add the thyme, lemon zest, garlic, celery and onions

3

Season the vegetables with the celery salt and black pepper.

4

Cook the vegetables to tender, then deglaze with the vodka.

5

Add the shrimp.

6

Add the Clamato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes.

7

Bring the soup to a boil and reduce the heat to medium-low.

8

Simmer to thicken and combine flavors, about 30 minutes.

9

Cool and store in the fridge.

The Pilot’s Cold Gazpacho
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Mississippi River Distilling Company

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