Bloody Mary Gazpacho

While a lot of people love bloody marys to drink, I have found not as many people love gazpacho - a chilled, Spanish tomato soup. But summertime is the perfect time for a cool soup as a light appetizer. Here is a recent recipe I tried, which combined cocktail with soup, served in a playful martini glass and garnished like a brunch-time drink. Even my husband, who hates gazpacho, didn’t mind this spiked, spicy version.

bloody mary

  • 1.5 lbs plum tomatoes, seeded and quartered
  • 1/2 cup red onion, chopped
  • 1/2 seedless cucumber, peeled and chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves
  • 1.5 Tbsp sherry vinegar
  • 1.5 Tbsp red wine vinegar
  • 2 Tbsp Worcestershire sauce
  • 1.5 cups all natural tomato juice
  • 1-2 Tbsp horseradish (or to taste)
  • hot sauce, to taste
  • 1 cup vodka (if desired)
  • salt and pepper, to taste
  • 8 celery stalks, sliced for garnish

gazpacho 1

In a food processor, pulse together tomatoes, peppers, cucumbers and garlic. When smooth, add vinegar, Worcestershire sauce, horseradish, salt and pepper for and pulse a few more times.

gazpacho 2

In a large mixing bowl, add the hot sauce, tomato juice and vodka until desired consistency.

gazpacho 3

Place in refrigerator to chill for at least 1 hour until ready to serve.