|
| |
|
Chef Don’s
Kitchen Recipe File |
|
|
RECIPE NAME: |
Gazpacho Bloody Mary Mix |
Original Date: |
|
DIRECTORY: |
Beverages |
4/1/96 |
| |
|
Revision Date: |
| |
|
5/3/96 |
|
Sensitivity: |
|
|
Ingredients |
10 cups |
|
Specs |
|
A: celery,
coarse chopped |
8 oz wt |
|
|
| red bell pepper,
seeded, coarse chopped |
8 oz wt |
|
|
| garlic, fresh
minced |
1 TBSP |
|
|
| cucumber, peeled,
seeded, coarse chopped |
8 oz wt |
|
|
| horseradish, fresh
grated |
1 TBSP |
|
|
| orange juice, fresh |
½ cup |
|
|
| lemon juice, fresh |
2 TBSP |
|
|
|
B: Tabasco
sauce |
1½ tsp |
|
|
| Worcestershire |
1 tsp |
|
|
| champagne vinegar |
1 TBSP |
|
|
| salt mix 3:1 |
½ tsp |
|
|
| black pepper, fresh
ground, fine |
1 tsp |
|
|
| celery salt |
1 tsp |
|
|
| tomato juice |
1 each/48fl oz can |
|
|
| lemon zest, minced |
1 tsp |
|
|
| |
|
|
|
Place "A" ingredients in bar blender and puree until very smooth.
Place "A" in a mixing bowl and add "B" ingredients.
Whisk well to combine thoroughly.
Place in clean container. Label, date, initial and refrigerate.
|
