Recipe: Bloody Mary Gazpacho

Recipe: Bloody Mary Gazpacho


• 1 Quart low salt Tomato Juice

• 5 Roma tomatoes, stemmed, seeded and diced

• 2 large celery stalks, finely diced

• 1 hothouse cucumber, seeds removed, finely diced

• ½ medium red onion, finely diced

• 1 jalapeno pepper, stemmed, seeded, diced

• 2 large garlic cloves, minced

• Juice of one lemon

• Juice of one lime

• ¼ Cup of extra virgin olive oil

• ¼ Cup of white wine vinegar

• 1/3 Cup of Parker’s Hangover Tonic

• 2 tsp. kosher salt

• 1 tsp. ground cumin

• 1 tsp. ground pepper

• ½ cup of cilantro, chopped ( can also keep for serving) 

Optional Garnishes:

• Your favorite Vodka

• Fresh Lime or Lemon

• 2 ripe avocado peeled, pitted, and cubed

In food processor or blender combine half of the ingredients until blended well (don’t include optional items). Mixture should have a nice speckled, colorful texture. Pour into a bowl and repeat with remaining ingredients. Once all processed, add salt and pepper to taste. Cover and refrigerate for at least 2 hours, as this needs to be served cold. 

After the 2 hours, remove soup from fridge and stir in the cilantro. Check seasonings to taste one last time. If serving as a soup, ladle in bowls and drizzle with a little olive oil, garnishing with avocado.

To serve with vodka, mix 1 cup gazpacho with 1 ounce of vodka (1 shot). Pour into a glass or plastic cup and serve cold with fresh lime wedges as a garnish. 

Buy PARKER'S Hangover Tonic online here. Or find a location near you here. It works great for a variety of recipes and of course is the best mix for your Caesar and Bloody Mary cocktails! It's made in Montana!