(what to try, cook and experience)

Monday, July 18, 2011

Bloody Mary Gazpacho

Did you know that Bloody Marys are some of my favorite cocktails?
Well, they are.

It's like drinking a salad. A salad that makes you slightly *hic* tipsy.
And of course, I love that it requires no less than three garnishes.
Celery (at least), olive/pickle and salt rim.


I am also very affectionate of anything that requires Worcestershire and improves with raw horseradish. Hooray for the Bloody Mary!

I also happen to love gazpacho.
My husband manages a French restaurant that makes fantastic gazpacho. I mean, freakin' yum.


And in keeping with my self-imposed "theme" (and I use that term loosely, more like a willful, outraged decision) to avoid really cooking anything, a chilled gazpacho soup sounds perfect.






Then, an epiphany: why not make a gazpacho that tastes like a bloody mary? What could be more perfect than to make a chilled soup that has all the flavors and seasonings I love in my favorite cocktail?




Ok, actually, what would make the idea more perfect would be if you could put vodka in the gazpacho. But you can't. Don't try. It's really not very good. You shouldn't eat vodka. Just a tip.


Now, eating Bloody Mary gazpacho while chasing it with a shooter of chilled vodka, well, that's a completely different idea.



Bloody Mary Gazpacho









5-6 medium Roma tomatoes, seeded and chopped
1/2 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 large cucumber, seeded and chopped
Juice from one lemon
2-3 TBSP olive oil
A handful (about 1/4 cup) fresh basil leaves, roughly chopped
3 cloves of fresh garlic, smashed
2 cups prepared bloody mary mix (store-bought or homemade)
Salt & Pepper to taste 
Kosher salt to salt the rim (optional)
Dash of Tobasco or Worcestershire (optional)

Using a blender, puree the tomatoes and garlic for about 1-2 minutes. Then add cucumber, onion, and bell pepper. Add the fresh basil, lemon juice, olive oil and salt and pepper. Puree for another 3-4 minutes, until you have a smoother consistency (but still somewhat chunky). Add the fresh basil, puree again for 1 minute. Add the bloody mary mix, and Tobasco/Worcestershire if using. Pulse blend until mixed thoroughly, taste and adjust seasoning. Refrigerate for at least one hour, to intensify the flavor. 

To serve: wet the rim of a martini glass (or other fun cocktail glass) with lemon juice. Dip in kosher salt, coating the entire rim. Ladle with gazpacho. Pour a chilled shot of vodka. Drink the vodka. Pour another shot and drink it. Don't forget to eat the gazpacho. 

1 comment:

  1. Freaking Awesome! It was really good with a little shrimp on the side. Wait a minute... Bloody Mary garnished with shrimp? sounds good.

    ReplyDelete