+
0 (0)

Categories: Soups, Vegetarian

Bloody Mary Gazpacho

Late summer is the peak season for tomatoes. When shopping, choose tomatoes that are firm, well shaped, fragrant and deeply colored for their variety. They should be free of blemishes, feel full and heavy for their size and give only ... Read more

Total time: 25 minutes plus 3 hours chilling | Serves 8 to 10
Note: Here, tomatoes end up in gazpacho, a version that draws inspiration from Bloody Marys. Clamato juice is the most flavorful option for this recipe.
  • 2 large tomatoes, seeded, cut into 1-inch cubes
  • 3/4 cup sliced celery
  • 4 cups tomato juice, shaken well
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared horseradish
  • 1 tablespoon hot pepper sauce, or to taste
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 tablespoon freshly ground pepper
  • 1/4 cup vodka, optional
  • Inner celery stalks with greens, for garnish
  • Lime slices, for garnish

Step 1Combine tomatoes, celery, juice, Worcestershire sauce, horseradish, hot sauce, lime juice, salt and pepper in blender in batches, using juice in each batch. Transfer to large bowl. Chill at least 3 hours or overnight.

Step 2To serve, stir well, add vodka if using, taste and adjust seasonings. Serve chilled, garnished with celery stalks and lime slices.

Each of 10 servings:
30 calories; 542 mg sodium; 0 cholesterol; 0 fat; 7 grams carbohydrates; 1 gram protein; 0.56 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Mendocino Farms’ coconut curry cauliflower soup
Mexican chicken soup
Chickpea and noodle soup with Persian herbs
Lucque's soup au pistou with Parmesan croutons