Tipsy Gazpacho Cocktail 1.000

Linda Davidson/The Washington Post

Top Tomato 2014 Aug 20, 2014

Gazpacho is sometimes served in a mug to be sipped rather than in a bowl to be eaten with a spoon. So why not take that idea a step further and fashion a cocktail inspired by the cold Spanish tomato soup?

Here, the roasting of the tomatoes concentrates and deepens their flavor, making them a more noticeable component of the drink.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings; makes 2 cups roasted tomato simple syrup

  • For the syrup
  • 2 pounds ripe tomatoes, each cut into quarters
  • 1 tablespoon olive oil
  • Kosher salt
  • 1 cup water
  • 1 cup sugar
  • For the drink
  • 8 to 10 basil leaves, plus 1 for garnish
  • 1/2 ounce fresh lime juice
  • 1 1/2 inches of cucumber, peeled and thinly sliced
  • 1 1/2 ounces American dry gin, such as Aviation or Green Hat
  • 1/2 ounce Amontillado sherry
  • 2 dashes habanero shrub, such as Bittermens Hellfire
  • Ice


For the roasted tomato simple syrup: Preheat the oven to 350 degrees. Have a 9-by-13 baking dish at hand.

Combine the chopped tomatoes and oil in the baking dish. Season lightly with salt. Roast for 2 to 2 1/2 hours, stirring them every 30 minutes until they are brown and somewhat wilted, and their juices have mostly evaporated. Cool, then transfer to a food processor; pulse five or six times to form a chunky sauce.

Transfer to the tomato sauce to a medium saucepan, and add the water and sugar. Bring to a boil over medium-high heat, stirring, then remove from the heat and let steep for 20 minutes; you've created a roasted tomato simple syrup.

Use a fine-mesh strainer to strain the mixture into a container with tight-fitting lid, discarding the solids. The yield is about 2 cups.

For the drink: Combine the basil leaves (to taste) and lime juice in a cocktail shaker; muddle gently. Add the cucumber and muddle to release its juice.

Add the gin, sherry, habanero shrub and 1 ounce of the roasted tomato syrup. Fill the shaker with ice; shake until cold. Double-strain into a chilled cocktail (martini) glass. Garnish with a basil leaf.

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Recipe Source

From Washington resident Andrew Huddleston.

Tested by Mike Cutler.

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