The Pilot’s Cold Gazpacho
Heat the olive oil over medium-high heat in a large Dutch oven or soup pot.
Add the thyme, lemon zest, garlic, celery and onions
Season the vegetables with the celery salt and black pepper.
Cook the vegetables to tender, then deglaze with the vodka.
Add the shrimp.
Add the Clamato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes.
Bring the soup to a boil and reduce the heat to medium-low.
Simmer to thicken and combine flavors, about 30 minutes.
Cool and store in the fridge.
Ingredients
Directions
Heat the olive oil over medium-high heat in a large Dutch oven or soup pot.
Add the thyme, lemon zest, garlic, celery and onions
Season the vegetables with the celery salt and black pepper.
Cook the vegetables to tender, then deglaze with the vodka.
Add the shrimp.
Add the Clamato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes.
Bring the soup to a boil and reduce the heat to medium-low.
Simmer to thicken and combine flavors, about 30 minutes.
Cool and store in the fridge.
Notes
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