FENNEL & WATERCRESS GAZPACHO TEA
I made up this recipe when I was hanging out in the San Francisco Bay
Area. It’s all about taking a very Spanish idea – gazpacho, which is
normally served as a cold soup – and giving it a different spin. In this
case, we’re going to serve it as a shooter with some tequila, to really
get the morning going, and to serve as the first part of a very nice and
thorough breakfast.

Serves 2

Ingredients:
1 cup fresh watercress, rooted (or arugala)
1 cup fennel stalk
8 oz. refrigerated fresh mild salsa (store-bought in a deli)
1 tbl horseradish
2 slices avocado (for garnish)
2 slices lemon (for garnish)
2 tbl crème fraiche (for garnish)
1 tbl tequila(for tequila float)
¼ cup water
2 cups ice cubes

Directions:
·        Add salsa to blender.
·        Prep watercress by cutting it just about halfway. I like to have some of the stem in there for that little bit of bitterness. Add to the blender, along with horseradish.
·        Slice the bottom of the fennel and take the tops off. Add to blender. If you like the taste of fennel tops, you can dice them and add those, too.
·        Add water to mixture, taking care to avoid making it too runny.
·        Set your blender to purée and blend until everything is spinning freely. As soon as you see that, stop blending and drop in your ice cubes.
·        Continue blending until the ice has been thoroughly mixed in.
·        Pour mixture into small shooter glasses. Garnish with a slice each of avocado and lemon. Refrigerate until ready to serve.
·        When ready to serve, add a half tablespoon of tequila and crème fraiche.

 

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