The Pilot’s Cold Gazpacho

Name: The Pilot’s Cold Gazpacho
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: River Pilot Vodka; 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

Prep Time20 minsCook Time20 minsCategorySoups

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

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.

Notes

The Pilot’s Cold Gazpacho

Ingredients Directions

The Pilot’s Cold Gazpacho

Ingredients

Directions

Notes

Categories

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