Name: Gazpacho Bloody Marys
Yield: Makes 8 drinks
Ingredients: 2 28–ounce cans Italian tomatoes (such as San Marzano) with juice; 1 English hothouse cucumber, peeled, chopped (about 2 cups); 1/2 cup fresh lemon juice; 2 tablespoons fresh cilantro leaves; 4 teaspoons prepared horseradish; 4 teaspoons Worcestershire sauce; 2 teaspoons celery salt; 12 dashes of hot pepper sauce; Ice cubes; 2 cups vodka; 1 English hothouse cucumber, halved crosswise, then quartered lengthwise

Gazpacho Bloody MarysMaren Caruso

Recipe information

Yield
Makes 8 drinks

Ingredients

2 28–ounce cans Italian tomatoes (such as San Marzano) with juice

1 English hothouse cucumber, peeled, chopped (about 2 cups)

1/2 cup fresh lemon juice

2 tablespoons fresh cilantro leaves

4 teaspoons prepared horseradish

4 teaspoons Worcestershire sauce

2 teaspoons celery salt

12 dashes of hot pepper sauce

Ice cubes

2 cups vodka

1 English hothouse cucumber, halved crosswise, then quartered lengthwise

Preparation

Step 1
Working in batches, puree first 8 ingredients in blender until smooth. Transfer Bloody Mary mix to large pitcher; season with pepper. Chill until cold, at least 1 hour.
Step 2
For each drink, fill 8-ounce highball glass with ice cubes; pour 1/4 cup vodka over. Add Bloody Mary mix; garnish with cucumber spear.