Bloody Mary Gazpacho
- Yield: 8 servings
Gazpacho is a perfect summer appetizer: it uses up some of those super fresh summer vegetables and won’t keep you indoors slaving away at a hot stove. But I know that cold soups are a bit of an acquired taste for some people. Even my husband, who likes almost everything, is not such a fan of gazpacho.
But this gazpacho is for even those people that swear they don’t like it. And yes, since it is called “bloody mary gazpacho” it really does have vodka. It is a perfect starter for any summer meal, served in martini glasses and garnished just like the beloved brunch cocktail.
Don’t want to include vodka? Just leave it out. Like yours super spicy? Add some more hot sauce and horseradish. This recipe can be altered in several ways depending on your taste.
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1.5 lbs plum tomatoes, seeded and quartered
1/4 cup red onion, chopped
1/2 seedless cucumber, peeled and chopped
1 red bell pepper, chopped
2 garlic cloves, minced
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
2-3 tsp hot sauce (or more if you prefer it very spicy)
salt and pepper
1 cup vodka (optional)
8 celery stalks, sliced for garnish (optional)
Cornichon or other pickles for garnish (optional)
Place tomatoes, cucumber, onion and bell pepper in a food processor fitted with a blade attachment. You can add a few Tbsp of tomato juice to aid the processor. Pulse until desired smoothness, but do not overprocess.
Add mixture to a large bowl. Add garlic, sherry vinegar, red wine vinegar, Worcestershire sauce, tomato juice, horeseradish, hot sauce and salt and pepper.
Add vodka to taste if desired.
Garnish with celery and pickles.