This is very quick and easy to prepare. First prepare the cocktail garnish by finely chopping the vegetables: red and green pepper, tomato, onion and cucumber. Reserve the basil or parsley leaves and the rest of the ingredients you have chopped.
Put the cold Goya gazpacho into a cocktail shaker with the vodka, lemon juice, the drops of Tabasco and two tbsp. Lea&Perrins sauce and shake well. You can add salt and pepper to taste at this point.
The cocktail should be served very cold. You can put it in the freezer for a few minutes before serving. To serve, we recommend adding the finely chopped vegetables and the basil or parsley leaves to create a contrast of flavors and colors.
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