Bloody Maria Gazpacho

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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2 stalks celery, coarsely chopped, plus 2 tablespoons celery tops, finely chopped

1 Fresno chile, seeded and coarsely chopped, some reserved and finely chopped

1 jalapeno or serrano chile, seeded and coarsely chopped, some reserved and finely chopped

1/2 small red onion, coarsely chopped, plus 2 tablespoons finely chopped 

1/4 seedless cucumber, coarsely chopped, plus 2 tablespoons finely chopped

Small handful fresh cilantro leaves, plus 1 tablespoon finely chopped


1 cup ice

4 shots (3/4 cup) tequila, such as Patron Silver

2 tablespoons freshly grated horseradish

1 tablespoon hot sauce, such as Tabasco 

1 tablespoon Worcestershire sauce 

1 slice white bread, crust removed 

1 clove garlic, crushed 

One 32-ounce can San Marzano tomatoes 

Fat drizzle EVOO 

Juice of 2 limes 


Special equipment:
4 chilled tall shot glasses (shooters)
  1. In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
  2. In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro. 
  3. Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.
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