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.