Beat the Heat with Gazpacho

When the weather is hot, appetites wane and thirst dominates. Food takes on a cool and liquid quality, which means it's time for gazpacho. I prefer my gazpacho chunky, loaded up on a cornucopia of fresh and crunchy garden vegetables I can sink my teeth into while slurping down the spicy cool tomato soup. For spice and heat I look to the classic Bloody Mary for inspiration, adding Worcestershire sauce, lime, and a generous squirt of Tabasco. Sheesh, you could even add a splash of vodka and call it one-stop shopping; but that's for you to decide.

Bloody Mary Gazpacho

Serves 6


  • 4 cups tomato juice
  • 3 vine-ripened tomatoes, seeded, diced
  • 1 English cucumber, seeded, diced
  • 1 large celery stalk, diced
  • 1 small red bell pepper, seeded, diced
  • 1 small carrot, peeled, finely diced
  • 1 small red onion, finely chopped
  • 1 jalapeno pepper, seeded, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon Tabasco
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped Italian parsley leaves

To Prepare

Combine all of the ingredients in a bowl and stir to combine. Taste for seasoning and adjust to your taste. Cover and refrigerate for at least 2 hours to allow the flavors to develop. Serve in bowls or glasses garnished with celery stalks.