Bloody Mary Gazpacho

Print Recipe
Bloody Mary Gazpacho
Course CocktailTime
Servings
Ingredients
  • 3 cups coarsely chopped tomatoes
  • 6 cups tomato juice divided
  • 1 1/2 cups chopped English cucumber
  • 2 large jarred roasted red bell peppers drained and chopped
  • 1/4 cup diced onion
  • 5 tablespoons fresh lime juice divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 3/4 cup vodka or tequila
  • Salt to taste
  • Hot sauce to taste
  • 2 Avocados from Mexico
  • slices Garnishes: cucumberand carrot sticks
Course CocktailTime
Servings
Ingredients
  • 3 cups coarsely chopped tomatoes
  • 6 cups tomato juice divided
  • 1 1/2 cups chopped English cucumber
  • 2 large jarred roasted red bell peppers drained and chopped
  • 1/4 cup diced onion
  • 5 tablespoons fresh lime juice divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 3/4 cup vodka or tequila
  • Salt to taste
  • Hot sauce to taste
  • 2 Avocados from Mexico
  • slices Garnishes: cucumberand carrot sticks
Instructions
  1. In the work bowl of a food processor or the container of an electric blender, place tomatoes and 1⁄2 cup tomato juice; pulse until coarsely pureed. Add cucumber, bell peppers, and onion; pulse until finely chopped. Pour into a large pitcher; stir in remaining tomato juice, 4 tablespoons lime juice, Worcestershire sauce, and celery salt. Stir in vodka. Season with salt and hot sauce to taste. Cover and refrigerate at least 4 hours, or until chilled.
  2. Just before serving, cut avocados in half; remove pits and peel. Dice and toss with remaining 1 tablespoon lime juice to prevent browning. Ladle tomato mixture into glasses, and sprinkle avocado on top. Garnish with cucumber slices and carrot sticks, if desired.

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