Bloody Mary Gazpacho

This bloody mary gazpacho is bold, zesty, and packed with peak summer veggies for a light, refreshing no-cook appetizer, lunch, or dinner good enough to drink.

When the temps are soaring and farmer’s markets are popping with peak-season produce, that can only mean one thing: It’s time to make gazpacho. I love gazpacho. It’s so vibrant and refreshing, and perfect for this point in the summer when all of the best garden veggies are in their prime. I love a classic gazpacho, but this time I wanted to shake things up with a little kick, and that’s where this bloody mary gazpacho comes in. Full of fresh, punchy, zesty flavor, it’s the ideal marriage of my traditional gazpacho recipe and my favorite brunch cocktail, the bloody mary.

Why You’ll Love It

• This gazpacho is fast and simple to make, and requires ZERO cooking!
• It’s light and healthy
• It’s versatile—enjoy it as an appetizer or a lighter meal

What’s In Bloody Mary Gazpacho Ingredients

This gazpacho has many of the same ingredients as my favorite bloody mary recipe, but it’s super versatile, so feel free to make it your own.

• Ripe tomatoes—such as sun golds, cherry tomatoes, heirlooms, and Campari (use whichever variety you like, just make sure they’re ripe!)
• Garlic—for punchy, savory flavor
• Cucumber—for freshness
• Bell pepper (I prefer using yellow, but use whichever color you like)
• Celery—helps give this gazpacho that bloody mary vibe
• Shallot—for a little more punch
• Canned tomato juice (or V-8 Veggie juice)
• Red wine vinegar—for some tang
• Lemon juice—for brightness
• Prepared horseradish—for that distinguishable bloody mary flavor
• Celery salt—this is key, don’t skip it!
• Worcestershire sauce—for some umami
• Olive oil—extra-virgin, as always (and preferably a good quality, fruity one)
• Tabasco sauce (or your favorite hot sauce)—feel free to omit if you don’t want any spice
• Kosher salt and freshly ground black pepper—always, for flavor
• Sour cream (mixed with a touch of water to thin it out), green olives, yellow bell pepper, and celery, for serving (see more topping ideas below)

Find the complete recipe with measurements below.

How to Make This Bloody Mary Gazpacho

• Blend half of the veggies into a smooth mixture. Add all the veggies to a medium-sized mixing bowl, then add half to a blender. Pulse until smooth. Pour the pulsed mixture into a large bowl.

• Blend the other half of the veggies just a bit. Add the rest of the veggies to the blender and pulse just until chunky, (don’t over-pulse, as you’ll want some of the gazpacho to be chunky since it adds a nice texture). Add the chunky portion to the smoothly blended tomato mixture.

• Combine the liquid ingredients and then add to the veggie mixture. In another bowl or 4-cup Pyrex measuring cup, combine tomato juice and the next 8 ingredients. Pour into a large bowl with tomato mixture and stir to combine.

• Chill to let the flavors meld. I like to chill this gazpacho for at least 1 hour for flavors to meld, but you could also eat at room temperature. Garnish with the sour cream and veggies (add whatever you like), and serve.

Recipe Variations

Gazpacho is super versatile and doesn’t always include tomatoes. It can also be whatever color its base is. Feel free to tinker around with any of these variations:

• Experiment with different types of tomatoes, or use a combo
• Add a splash of vodka or a dash of pickle juice if you’re feeling edgy
• For more of a seafood version, try clamato juice instead of regular tomato juice
• Try a green version with cucumbers, green bell peppers, and lots of fresh herbs like cilantro, parsley, and basil (honeydew would also be a yummy addition to this!)
• Go fruity. Make a stonefruit version with peaches or nectarines, plums, and cherries.
• Play around with the garnishes—a drizzle of olive oil, chopped chives, basil or cilantro, pickle spears, pickled carrots or okra, grilled shrimp, bacon, feta, cotija cheese, lemon wedge, or croutons would all be tasty topping ideas.
• For a fun serving idea, pour the gazpacho into a glass, but first, coat the rim of the glass with a mix of celery salt and kosher salt (add some cayenne for a little heat)

Storage Tips

This gazpacho will keep stored in an airtight container in the refrigerator for about 5 days or so. It also freezes well.

What to Serve with Bloody Mary Gazpacho

• Panzanella
• Caesar Salad
• Easy Shrimp Cocktail
• Mediterranean Orzo Salad
• Grilled Flatbread with Peaches and Arugula Pesto
• Top with homemade croutons for a crunchy bite

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

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Bloody Mary Gazpacho

This bloody mary gazpacho is bold, zesty, and packed with peak summer veggies for a light, refreshing no-cook appetizer, lunch, or dinner good enough to drink.

Print SaveSaved!

Course Appetizer, Main Course, Soup

Cuisine American

Keyword Bloody Mary

Prep Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 96kcal

Ingredients 

1x2x3x

• 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 tablespoon red wine vinegar
• 1-2 tablespoons freshly squeezed lemon juice , (add to your taste)
• 1 ½ tablespoons prepared horseradish
• 1 tablespoon celery salt
• 3 tablespoons Worcestershire sauce
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Tabsasco sauce , (or to taste)
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Thinned sour cream, chopped green olive, chopped yellow bell pepper and celery , for serving

Cook ModePrevent your screen from going dark

Instructions

• In a medium-sized mixing bowl, combine the tomatoes, garlic, cucumber, bell pepper, celery, and shallot. Add half of the veggies from the bowl to a blender, and pulse until smooth. Pour the pulsed mixture into a large bowl. Add the rest of the batch to blender and pulse just until chunky, (don't over-pulse, as you'll want some of the gazpacho to be chunky since it adds a nice texture). Add the chunky portion to the smoothly blended tomato mixture.

  In another bowl or 4-cup Pyrex measuring cup, combine tomato juice and the next 8 ingredients. Pour into a large bowl with tomato mixture and combine. Chill for 1 hour for flavors to meld, or eat at room temperature. Garnish with the sour cream and veggies (add whatever you like), and serve.

Nutrition

Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1530mg | Potassium: 484mg | Fiber: 3g | Sugar: 6g | Vitamin A: 712IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 2mg

More Summer Tomato Recipes You’ll Love

• Tomato Pesto
• Quick-Roasted Tomatoes
• Avocado and Tomato Salad
• Peach & Tomato Bruschetta
• Tomato and Hearts of Palm Salad
• Burrata and Tomato Salad with Avocado

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