Gazpacho Bloody Mary With Pickled Shrimp
- Yield:Makes 6 cocktails
- Active time:30 minutes
- Total time:1 hour
[Photograph: Vicky Wasik]
Summery chilled gazpacho is dosed with gin and spiced up for this light and refreshing take on the traditional Bloody Mary. Served with a garnish of pickled shrimp, it's the perfect excuse to have your brunch and drink it, too.
Why It Works
Have your brunch and drink it, too Read the Whole Story- Pickled shrimp offer a briny counterpoint for the spicy-sweet, vegetal cocktail. Salting the vegetables before blending them draws out their moisture for intensified flavor.
Ingredients
- For the Pickled Shrimp:
- 1 pound medium shrimp, shelled and deveined
- One-quarter of a medium yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 cup cider vinegar
- 1/4 cup fresh juice from 2 lemons
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1 bay leaf
- For the Cocktail:
- 2 pounds very ripe tomatoes, cored and cut into 1-inch chunks
- 1/2 large English cucumber (about 8 ounces), peeled and cut into 1-inch chunks
- 1 small red onion (about 5 ounces), peeled and cut into 1-inch chunks
- 1 red bell pepper (about 5 ounces), cored, seeded, and cut into 1-inch chunks
- 2 cloves garlic, peeled and smashed
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons sherry vinegar, plus more to taste
- 1 1/2 cups gin
- 2 tablespoons grated horseradish from a jar
- 2 tablespoons freshly squeezed lemon juice from 1 lemon
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons hot sauce such as Tabasco or Franks
Directions
-
1.
Make the pickled shrimp: Bring a medium pot of water to a boil. Add shrimp and cook 1 minute 30 seconds. Drain and shock in a large bowl of ice water. Drain and set aside.
-
2.
Meanwhile, combine onion, garlic, cider vinegar, lemon juice, olive oil, fennel seeds, coriander seeds, and bay leaf in a non-reactive bowl, mason jar, or container. Add shrimp and stir well. Place in fridge for at least 45 minutes and up to 2 days.
-
3.
Make the cocktail: Combine tomatoes, cucumber, onion, bell pepper, and garlic in a large bowl and sprinkle generously with salt and pepper. Drizzle olive oil and vinegar on top. Let stand 30 minutes at room temperature.
-
4.
Toss all ingredients with a wooden spoon or by hand until evenly incorporated. Transfer half of the contents, including liquid at bottom of bowl, to the jar of a blender. Blend on high speed until completely smooth, about 3 minutes. Press mixture through a fine mesh strainer into a large bowl. Repeat with remaining mixture (you may need to work in more batches). Season with more salt, pepper, and vinegar as desired. Pass through strainer one more time.
-
5.
Pour mixture into a large pitcher. Add gin, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust to taste.
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6.
Set out 6 tall beer or Collins glasses. Fill with ice and pour drink on top. Garnish each rim with 3 pickled shrimp.