Gazpacho Bloody Mary

Carla Hall
Servings: 4
under 5 min

A delicious way to cool down!

  • Ingredients
  • step-by-step directions
Gazpacho Bloody Mary
  • 1 cup grape tomatoes (halved, divided)
  • 2 beefsteak tomatoes (chopped)
  • 1 cup tomato juice
  • 1/2 English Hothouse cucumber (cut into 1/4-inch thick sticks, divided)
  • 1 teaspoon celery seed
  • 1/2 teaspoon seafood seasoning (TK-Old Bay)
  • 1 tablespoon Worcestershire sauce
  • 1 lemon (juiced)
  • hot sauce (to taste)
  • 2-3 celery stalks (cut into 1/4-inch thick sticks)
  • ice (to serve)
  • Kosher salt and freshly ground pepper (to taste)
  • On a clean workspace, thread four tomato halves with a wooden skewer. Repeat until there are four completed wooden skewers. Set aside.
  • In the carafe of a large blender, add beefsteak tomatoes, tomato juice, half of the cucumber sticks, remaining 1/2 cup grape tomatoes, celery seed, seafood seasoning, Worcestershire sauce, lemon juice, hot sauce, and season with salt and black pepper. Blend on high until completely smooth.
  • Strain mixture into a cocktail shaker packed with ice. Cover and shake vigorously.
  • Strain and pour mixture between four highball glasses filled with ice. Garnish with a celery stick, cucumber stick, and a cherry tomato skewer.
  • Tip: Stir in your favorite vodka or tequila for a boozy batch cocktail at your next brunch soiree!
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