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Chilled Green Gazpacho Cocktail

Chilled Green Gazpacho Cocktail


12 ounces tomatillos (about 6 medium) husked, rinsed and cut in half
1 medium cucumber, peeled and cut into 1-inch pieces
1 large celery stalk, cut into 1-inch pieces
3 cups fresh spinach leaves, loosely packed
1/2 cup fresh cilantro leaves, loosely packed
1/2 to 1 small jalapeno pepper, seeded
1/2 teaspoon salt
2 ounces vodka, optional
  Whole celery stalks and radish slices for garnish

Cooking Instructions

Note: This recipe uses the KitchenAid 5-speed Hand Blender

1. In pitcher, add half of tomatillos and cucumber pieces. Cover pitcher with no-splash lid. Insert multipurpose blade into blending arm. Blend on HIGH (5) speed until smooth. Add remaining tomatillos and cucumber; blend. Gradually add remaining ingredients; blend on HIGH until smooth (some vegetable fibers will remain).

2. Strain mixture through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Return pulp solids to pitcher; blend again and strain. Discard remaining pulp. Chill cocktail in refrigerator 1 to 2 hours. Pour into 2 cocktail glasses, adding 1 ounce vodka to each, if desired. Garnish with celery stalks and radish slices; serve immediately. Makes 2 servings (about 1 cup each)

Recipe provided by KitchenAid

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