This is day two of four days that I will be featuring a recipe using Mott’s Clamato. It has been endlessly hot here. Not complaining as this is now the first day of fall and it will be 26C/79F, pretty much perfect!! So I thought of a gazpacho to use the Clamato with and it turned out fantastic. Amber, myself and Ken gobbled down a big bowl. Super easy to make, using your fresh local produce still. I made the crunchy topping that we had at our friends Deb and Dave’s on their gazpacho. I love this addition, so yummy. This recipe can be made in 15 min. tops and is waiting for you in the fridge. Enjoy!!
Gazpacho
Author: Tara Noland
Recipe type: Soup
Prep time:
Total time:
Serves: 6
A classic gazpacho with a twist
Ingredients
Soup
- 3 mini cucumbers, diced
- 1 red pepper, diced
- 1 orange pepper diced
- 24 grape tomatoes, halved
- ½ red onion, diced
- 2 cloves garlic, minced
- 4 cups extra spicy Mott’s Clamato
- Tequila, optional
Topping
- 1Tbsp. butter
- ½ cup panko crumbs
- ⅓ cup parmesan, finely grated
Instructions
- Mix all the soup ingredients together and refrigerate.
- For the topping add the butter to a small fry pan on medium low heat and when it is melted add the panko, stir until it is lightly browned. Take it off the heat and add the parmesan stirring as it melts.
- Serve the soup with a splash of tequila, if using and sprinkling of the topping and serve immediately.
Gazpacho is such great stuff! Wonderful with seasonal tomatoes. But I often make it with canned, because ripe, locally grown tomatoes are available for such a short time. Interesting idea to use the Mott’s – I don’t think I’ve ever tried that product before. Anyway, nice recipe – thanks.
It is pretty much a Canadian thing. Such a great drink!!
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