6 Ripe Tomatoes - halved and de-stemmed 1 Cucumber - peeled and chopped 1 Stick Celery - chopped 1/2 cup Coriander Leaves 1 Red Chili Pepper - seeds removed 3 cups Baby Spinach Leaves 1/2 tsp Salt 100 ml Cold Water.
Build gazpacho ingredients in a blender and blend for about 30 seconds until smooth. After chilling the gazpacho for two hours, pour 2 parts SVEDKA Grapefruit Jalapeno into a rocks glass, top with gazpacho and stir. Garnish with red chili and coriander leaf.
