Infusing your Bloody Mary with fresh homemade gazpacho will bring your morning cocktail game to the next level.
Gazpacho Mary
Infusing your Bloody Mary with fresh homemade gazpacho will bring your morning cocktail game to the next level.
Ingredients
For the Gazpacho:
- 1 ripe, sweet tomato
- 1/8 green pepper
- ¼ cucumber, (peeled)
- ½ clove garlic
- ¼ cup olive oil
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 2 tsp sherry vinegar
For the Cocktail:
- 2 oz chilled vodka
- 10 oz chilled Gazpacho
- 1 tbsp prepared horseradish
- 2 tsp Tabasco hot sauce
- Lemon Wedge, (as garnish, optional)
- Pitted green olives, (as garnish, optional)
- Celery Stalks, (as garnish, optional)
- Pickled Pearl onions (as garnish, optional)
- Dill Pickle Spear, (as garnish, optional)
- Crispy thick-cut bacon, (as garnish, optional)
- Pickled Okra, (as garnish, optional)
Instructions
- For the gazpacho, bring a pot of water to a boil, with enough water to cover the whole tomato.
- Cut an “X” into the bottom of the tomato, and cut out the core on the top, leaving the tomato intact.
- Place the tomato in the boiling water for 30 seconds, or until the skin begins to come away from the flesh of the tomato.
- Cool the tomato under running cool water or an ice bath.
- Peel the skin off the tomato and discard skin.
- Place the remaining gazpacho ingredients in a blender and blend until the consistency is completely smooth.
- Taste and adjust for seasoning.
- Add more sherry vinegar if needed.
- Allow to cool in the fridge.
- For the cocktail, combine the ingredients together well.
- Serve in a tall glass over ice, with whatever garnishes you prefer.
Notes
The gazpacho will taste best if used within 2 days of being made. You can make a larger batch and drink whatever you don’t use in your cocktails.