Ingredients Weight Measure
Plum tomatoes 3 lbs.
European cucumbers 3 ea.
Garlic cloves, fresh 4 ea.
Red bell peppers 2 ea.
Green bell peppers 2 ea.
Cilantro, fresh 1/2 lb.
Basil, fresh 1/4 lb.
Fennel bulbs, fresh 2 ea.
Spanish onion, large 1 ea.
Maine lobster, live 2 ea.
Tiger shrimp, cooked, tail off 1 lb.
Extra virgin olive oil 3 oz.
Aged balsamic vinegar 3 oz.
TABASCO® brand Chipotle Pepper Sauce 2-1/2 oz.
Worcestershire sauce 1-1/2 oz.
Kosher salt to taste
Black pepper, coarse ground to taste
TABASCO® brand Bloody Mary Mix, Mildly Seasoned or Extra Spicy 32 oz.
Lemons, fresh 2 ea.
Scallions, for garnish 1 bunch

TABASCO® Ice Cream

Ingredients Weight Measure
Heavy cream 20 oz.
Granulated sugar 5 oz.
Vanilla extract, real 1/2 oz.
TABASCO® brand Original Red Sauce 3/4 oz.


  1. Wash all vegetables and rinse in sanitizing solution.
  2. Place a pot with 4 quarts of water on the stove to boil.
  3. Take ice and make an ice bath with equal parts ice and water in a container large enough to hold tomatoes when added.
  4. To prepare Gazpacho, core plum tomatoes and score the other end lightly with an x cut. Drop the tomatoes into boiling water for 35 seconds, remove and shock them by placing them in the ice bath until cool. When cool, remove from water and peel the skin off and discard. Next, cut tomatoes in halves and remove and discard the seeds.
  5. Chop the peeled and seeded tomatoes into small dice and place in a covered container until needed.
  6. Peel the European cucumbers and discard skin. Slice cucumbers in half lengthwise. Take a teaspoon and remove and discard seeds from cucumbers. Dice the cucumbers and place in a covered container until needed.
  7. Peel the garlic and discard the skin. Mince and chop the garlic and place in a covered container until needed.
  8. Cut the red and green bell peppers in half lengthwise. Remove the seed pockets and cut away the veins; discard. Dice all the peppers and place in a covered container until needed.
  9. Cut stems off cilantro and discard. Rough-chop the leaves and reserve until needed.
  10. Cut stems off basil and discard. Rough-chop the leaves and reserve until needed.
  11. Cut stalks away from the fennel bulbs; discard stalks. Cut away the core from the bulbs; discard cores. Dice the remaining fennel and reserve until needed.
  12. Cut Spanish onion in half; peel the outer two layers away and discard. Dice the remaining onion and place in a covered container until needed.
  13. Place lobsters in boiling water from above and cook until done (bright red in color), approximately 15 minutes. Remove from water and shock in ice bath (prepare ice bath as in step 3, ensuring container is large enough to hold lobsters when cooked). Once lobster is completely cool, remove all meat from shell; discard shells. Dice the lobster meat and place in a covered container until needed.
  14. Take cooked shrimp, remove and discard the tail and shell. Dice the shrimp and place in a covered container until needed.
  15. Put two-thirds of the tomatoes, cucumbers and peppers into blender. Add the garlic, basil and half the chopped cilantro and run the blender on a coarse-chop speed for 15 seconds. Add the olive oil, balsamic vinegar, fennel, onions, TABASCO® Chipotle Pepper Sauce and Worcestershire sauce; blend until a smooth puree. Taste mixture; add salt and pepper as needed.
  16. Remove mixture from blender and pour into a large nonreactive container/bowl. Add remaining tomatoes, peppers, cucumbers, lobster and shrimp. Add TABASCO® Bloody Mary Mix; stir. Cover container and refrigerate overnight. Place martini glasses in refrigerator to chill overnight.
  17. Next day, stir the mixture completely and check seasoning; squeeze lemons to add juice to mixture if desired.
  18. For the TABASCO® Ice Cream, place heavy cream in small pot and bring to a simmer. Add sugar and remove from heat. Stir in vanilla and TABASCO® Original Red Sauce. Place in ice cream maker and prepare/freeze according to manufacturer's directions. When done, place in an airtight container in freezer for later use.
  19. To serve, remove chilled martini glasses from refrigerator and carefully ladle gazpacho mixture into glasses, filling two-thirds full. Place a small scoop of ice cream on the top. Slice scallions thin and chop remaining cilantro for garnish.

Yield: 20 servings