Bloody Mary Gazpacho

Seriously, the best recipe find in a long time. The Bloody Mary is probably my favorite drink in the world…the spicier the better! I cannot wait to make this – TOMORROW! Check out foodiecrush.com for 5 more delicious variations to this recipe. I cannot wait to try the Gazpacho with Spiced Shrimp & Lemon Creme.

Bloody Mary Gazpacho
serves 8

4 ripe tomatoes, quartered
1 garlic clove, pressed
1 large cucumber, cut in 2-inch chunks
1 yellow bell pepper, cut in 2-inch chunks
3 ribs celery, cut in 2-inch chunks
1 large shallot, quartered
2 cups canned tomato juice or V-8 vegetable juice
1 T red wine vinegar
1-2 T freshly squeezed lemon juice, depending on taste
1 1/2 T prepared horseradish
1T celery salt
3 T Worcestershire sauce
3 T olive oil
1 T Tabsasco sauce, or to taste
1 1/2 tsp salt
1 tsp pepper
garnish: thinned sour cream, chopped green olive, chopped yellow bell pepper and celery

In a medium size mixing bowl, combine first 6 ingredients. In a blender, pulse half of ingredients in bowl until smooth. Pour pulsed mixture into a large bowl. Add the rest of the batch to blender and pulse until chunky, you’ll want it this portion to be somewhat chunky for texture. Add to the smoothly blended tomato mixture. In another bowl or 4 cup Pyrex measuring cup, combine tomato juice and next 8 ingredients. Pour into large bowl with tomato mixture and combine. Chill for 1 hour for flavors to combine or eat at room temperature. Garnish and serve.