Heirloom Tomato Gazpacho

Green Valley Grill’s Heirloom Tomato Gazpacho was featured on one of our summer neighbor newsletters. Below you’ll find the recipe to make these summertime favorite at home. Also, be sure to check out more GVG recipes and our latest seasonal menu.

5 pounds diced ripe heirloom tomatoes

2 medium cucumbers, seeded and diced

1 cup diced red onion

2 jalapeño peppers, seeded and rough-chopped

5 cloves garlic, minced

1½ cups extra virgin olive oil

1 tablespoon fresh ground black pepper

2 tablespoons sea salt

In a food processor, pulse diced cucumber, onion, jalapeño pepper and garlic until almost puréed.  Add tomatoes and pulse until all ingredients are well incorporated.  Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves 12.

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Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Avocado & Gazpacho Shrimp Cocktail

4 fluid ounces Heirloom Tomato Gazpacho (recipe below)

3 ounces diced avocado

5 medium to large Carolina shrimp

1 sprig cilantro

Place gazpacho in individual serving bowl or widerim glass.  Top with diced avocado.  Hook shrimp around the rim of the bowl or glass.  Garnish with a sprig of cilantro.

Serves 1.

Heirloom Tomato Gazpacho

5 pounds diced ripe heirloom tomatoes

2 medium cucumbers, seeded and diced

1 cup diced red onion

2 jalapeño peppers, seeded and rough-chopped

5 cloves garlic, minced

1½ cups extra virgin olive oil

1 tablespoon fresh ground black pepper

2 tablespoons sea salt

In a food processor, pulse diced cucumber, onion, jalapeño pepper and garlic until almost puréed.  Add tomatoes and pulse until all ingredients are well incorporated.  Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves 12.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

(Non-alcoholic) Peach Basil Lemonade

4 ounces Housemade Lemonade (see recipe)

2 ounces peach puree

2 basil leaves

1 lemon slice

1 basil sprig

In a shaker tin with ice add first three ingredients and shake vigorously. Strain into a Collins glass filled with ice. Garnish with a sprig of fresh basil and a lemon slice.

Makes 1 mocktail

Housemade Lemonade

2 cups sugar

1 cup hot water

2 cups fresh squeezed lemon juice

1 gallon cold water

In a large 1 gallon pitcher or container combine sugar and hot water. Stir until sugar is dissolved. Add lemon juice and cold water. Serve in ice filled glasses.

Makes 1 gallon

Fresh Fruit Puree

3 cups ripe fruit

1 ounce lemon juice

2 ounces simple syrup

Combine all ingredients in a blender and pulse for a few seconds. Turn blender to high speed until smooth. If needed, strain through a loose strainer.

Basic Syrup

1 cup sugar (granulated, brown or raw sugar)

1 cup water

Bring just to a boil allowing sugar to dissolve.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Lime Rickey

1 ¼ ounce gin

½ lime, juice only (save the lime cup for garnish)

soda water

Combine gin, lime juice and the lime cup in a Collins glass; add ice. Stir and then top with soda water.

Makes 1 cocktail

Lime Rickey Non Alcoholic

2 ounces fresh lime juice

1 ounce simple syrup

soda water

1 wedge lime

1 sprig mint

Combine lime juice and simple syrup in a Collins glass; add ice. Stir and then top with soda water. Garnish with lime wedge and mint sprig.

Makes 1 Mocktail

Note – to change the complexity and flavor of your Rickey, add a small amount of your favorite fruit puree, juice or simple syrup before you add the soda water. Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Green Sangria

1 bottle Vihno Verde

½ cup ginger liquor

½ grapefruit, seeded and cut into wedges

½ cup honeydew melon, cubed

½ cup pineapple, cubed

1 bunch fresh mint

16 ounces Lemon Lime Soda

Place all prepared fruit into a large pitcher of container with a lid. Add wine and ginger liquor. Cover and refrigerate overnight. Before serving, add mint and soda. Serve over ice with as much fruit as desired.

Makes 1 cocktail

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Summer Shandy

1 bottle or can of beer (pale ales or IPA’s are best)

2 ounces lemonade

In a glass filled with ice, add lemonade and then top with beer.

Makes – 1 cocktail

Summer Shandy Non-Alcoholic

1 bottle or can of ginger ale

2 ounces lemonade

In a glass filled with ice, add lemonade and then top with ginger ale.

Makes – 1 mocktail

Note – For even more fun, try adding different fruit flavors like grapefruit, peach or strawberry.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Watermelon Margarita

1 ¼ ounces Tequila

¾ ounce St Germaine Elderflower Liquor

½ ounce lemon juice

½ ounce lime juice

1 ounce watermelon puree (see recipe below)

1 wedge watermelon

In a shaker tin with ice add first 5 ingredients and shake vigorously. Strain into a lightly salted martini glass and garnish with a fresh wedge of watermelon.

Makes 1 cocktail

Watermelon Margarita Non Alcoholic

1 ounce lemonade

1 ounce limeade

2 ounce watermelon puree (see recipe below)

1 wedge watermelon

In a shaker tin with ice add first three ingredients and shake vigorously. Strain into a lightly salted martini glass and garnish with a fresh wedge of watermelon.

Makes 1 mocktail

Fresh Fruit Puree

3 cups ripe fruit

1 ounce lemon juice

2 ounces simple syrup

Combine all ingredients in a blender and pulse for a few seconds.

Turn blender to high speed until smooth. If needed, strain through a loose strainer.

Basic Syrup

1 cup sugar (granulated, brown or raw sugar)

1 cup water

Bring just to a boil allowing sugar to dissolve.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Cocktail Syrups

Basic Syrup

1 cup Sugar to 1 cup Water

Granulated, brown or raw sugar

Cool first then pour into squirt bottle Will last for about 4-6 weeks if kept cold.

Thyme Syrup

Combine 1 cup of granulated sugar, 1 bunch of thyme, and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the thyme and store in the fridge.

Honey-Vanilla Syrup

Combine ½ cup of raw sugar, ½ cup of honey, 3 whole vanilla beans scored down one side and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the vanilla beans and store in the fridge.

Ginger Syrup

Combine 1 cup of raw sugar, 1 cup of pealed fresh ginger and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the ginger and store in the fridge.

Clove-Orange Syrup
Combine 1 cup of light brown sugar, 10 whole cloves, 2 sliced oranges (unpeeled) and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the cloves and oranges and store in the fridge.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Mulled Cider

2 quarts Apple Cider

2 Cinnamon Sticks

2 whole Star Anise

2 whole Cloves

1 Orange thinly sliced

Place all ingredients in a large saucepan over medium heat or a large crock pot set on high for 30 min then set to low. Combine 2 oz Woodford Reserve Bourbon with 4 oz hot Mulled Cider and 2-3 dashes of Cherry Bitters in a coffee glass and serve hot.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Hot Cocktails

Southern Toddy

1.25 oz Southern Comfort

.5 oz Honey-Vanilla Syrup

2-3 dashes Angostura Bitters

1 muddled Orange

Hot water

Muddle orange, syrup and bitters in a coffee glass. Add Southern Comfort and fill with hot water.

Orange-Chai Relaxer

1.25 oz Brandy

.5 oz Clove-Orange Syrup

Hot Chai Rooibos Tea

Combine all ingredients in a coffee glass and garnish with a twist of orange.

Blonde Coffee

.75 oz Butterscotch Schnapps

.75 oz Bailey’s

Hot Coffee

Combine all ingredients in a coffee glass and top with fresh whipped cream.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.