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.
