Bloody Mary Gazpacho

I’ll have a shot of vodka with my soup, please.

If heat could speak, then it was shouting this weekend. Summer arrived with a bang, and the temperature soared to triple digits. When it’s that hot, appetites wane and thirst dominates. Food takes on a cool and liquid quality. It’s time for Gazpacho.

Gazpacho is a raw tomato-based soup blended with a vegetable bowl of produce. It’s perfect when the weather is stifling. No cooking is required, the spiced tomato juice quenches thirst, and a confetti of chopped vegetables refresh and nourish. I prefer to keep my gazpacho chunky, taking pleasure in each slurpy mouthful of crunchy vegetables mingling with cool juice. In this recipe, I’ve taken the variation one step further by adding celery, Worcestershire sauce and a generous squirt of Tabasco, thus evoking a Bloody Mary. Why stop there? If you’re in the mood and appropriately mature, serve the soup in a glass and add a shot of vodka for a wondrous beverage/soup/salad in a glass – a perfect antidote for a hot and shouty day. 

Bloody Mary Gazpacho

Serves 6 to 8.

1 quart tomato juice
2 large vine-ripened tomatoes, stemmed and seeded, diced
2 large celery stalks, finely diced
1 English cucumber, seeds removed, finely diced
1 green or red bell pepper, stemmed and seeded, finely diced
1 large carrot, finely diced
1 medium red onion, finely chopped
1 jalapeno pepper, stemmed and seeded, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
2 tablespoons Worcestershire sauce, or to taste
2 teaspoons salt
1 to 2 teaspoons Tabasco sauce, to taste
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 cup Italian parsley leaves, chopped

Optional garnishes:
Extra-virgin olive oil
Vodka
Fresh lime juice

Combine all of the ingredients except for the parsley and garnishes in a large bowl. Mix together and taste for seasoning. Cover and refrigerate for at least 2 hours and up to 6 hours. Before serving stir in parsley. If serving as a soup, ladle into bowls and drizzle with a little olive oil. To serve with vodka, mix 1 cup gazpacho with 1 ounce vodka. Pour into a glass and serve cold with fresh lime wedges as a garnish.

22 responses to “Bloody Mary Gazpacho

  1. you got me with the name!!!
    This looks so good… I will try this recipe soon..

  2. Mmmhhh, marvelous! That is a fabulous gazpacho.

    Cheers,

    Rosa

  3. Cocktail soup! I like the way you roll ;)

  4. I wanted to take that glass straight from the photo on my screen. Pure health – with a twist. Great post. Great taste. -K

  5. Lovely recipe, perfect for the summer.

  6. angelamroberts

    The recipe is wonderful and I might even add in some pickle. Love the jars.

  7. Oh.. I love this! And vodka would be such a fitting addition. I think I’d have one before I tasted that soup.. during, then after.. it is hot out you know;)

  8. I love cold soups. What a fun idea to add a shot of vodka! Why not?!

  9. Yesterday, our high was 68…today is the first day of warm weather or should I say a hot 92. This is the kind of dish that keeps you cool and refreshed. Your recipe is a keeper. Hopefully, we will get a nice crop of tomatoes and this will be a great way to use some.

  10. I’m in – love this idea! And what a beautiful gazpacho…it’s actually warm today – just in time for the first day of summer and thoughts of chilled soup.

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  13. A boozy-veggie soup….now why didn’t I think of that?

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