Bloody Mary Gazpacho
This bloody mary gazpacho is bold, zesty, and packed with peak summer veggies for a light, refreshing no-cook appetizer, lunch, or dinner good enough to drink.
Ingredients
- 4 ripe tomatoes quartered
- 1 garlic clove pressed
- 1 large cucumber cut in 2-inch chunks
- 1 yellow bell pepper cut in 2-inch chunks
- 3 ribs celery cut in 2-inch chunks
- 1 large shallot quartered
- 2 cups canned tomato juice or V-8 vegetable juice
- 1 tablespoon red wine vinegar
- 1-2 tablespoons freshly squeezed lemon juice (add to your taste)
- 1 ½ tablespoons prepared horseradish
- 1 tablespoon celery salt
- 3 tablespoons Worcestershire sauce
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Tabsasco sauce (or to taste)
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Thinned sour cream chopped green olive, chopped yellow bell pepper and celery , for serving
Instructions
- In a medium-sized mixing bowl, combine the tomatoes, garlic, cucumber, bell pepper, celery, and shallot. Add half of the veggies from the bowl to a blender, and pulse until smooth. Pour the pulsed mixture into a large bowl. Add the rest of the batch to blender and pulse just until chunky, (don't over-pulse, as you'll want some of the gazpacho to be chunky since it adds a nice texture). Add the chunky portion to the smoothly blended tomato mixture.
- In another bowl or 4-cup Pyrex measuring cup, combine tomato juice and the next 8 ingredients. Pour into a large bowl with tomato mixture and combine. Chill for 1 hour for flavors to meld, or eat at room temperature. Garnish with the sour cream and veggies (add whatever you like), and serve.