gazpacho bloody mary

Chunks of fresh tomato, a jumbo shrimp, and a shot of vodka bring this hearty take on the world’s best hangover cure halfway between a cocktail and an appetizer.
Prep Time
5 mins
Ready in
1 hrs
5 mins
Ingredients (Serves 4)
  • 1⁄2 lb. beefsteak tomatoes cut into chunks
  • 4 Kirby cucumbers (3 peeled and chopped and 1 quartered into spears)
  • 2 jalapeños, seeded and chopped
  • 1 1⁄2 cups tomato juice
  • juice of 1 lemon
  • salt and pepper to taste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared horseradish, or more to taste
  • a few drops Tabasco sauce, to taste
  • 1 teaspoon celery seed
  • 6 oz. gin or vodka
  • 4 large cooked shrimp, peeled and deveined
  • In a blender, combine tomatoes, chopped cucumbers, jalapeños, tomato juice, lemon juice, salt, and pepper.
  • Blend until not quite smooth, with some texture remaining.
  • Stir in the Worcestershire sauce, horseradish, Tabasco, and celery seed.
  • Fill an ice-cube tray (12 cubes) with this mixture and freeze until solid.
  • Refrigerate the remaining mixture at least 1 hour, or overnight, to let the flavors marry.
  • Stir in the vodka and divide mixture among four glasses.
  • Add 3 cubes to each glass and garnish with a cucumber spear and a shrimp.
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