The Pilot’s Cold Gazpacho
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
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