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Bloody Mary Gazpacho

Chef John Lewis

Published: June 12, 2009

Serves 8

2 medium cucumbers, peeled, seeded and diced
4 ribs celery, cut into quarters and diced
1 large red bell pepper, diced
1 medium red onion, diced
4 cups tomato juice
3 tbsp. lime juice
1 tbsp. Worcestershire sauce
1 tsp. Tobasco sauce
1 tbsp. horseradish
Hot Sauce to taste
1 tsp. salt
1 tsp. pepper
1/4 cup Vodka, optional
1 cups, loosely packed cilantro, chopped for garnish

1. Combine all of the ingredients except the Cilantro in a mixing bowl, cover and marinate at least 8 hours or overnight.

2. Place 4 oz. of the Bloody Mary Gazpacho in a chilled bowl and garnish with Cilantro and serve.

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