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
Ingredients
- 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.
