Bloody Mary-Flavored Gazpacho

Sunday Brunch

How to make the best meal of the week even better.

Bloody Mary-Flavored Gazpacho
  • Yield:serves 4
  • Active time:30 minutes
  • Total time:1 hour
This recipe appears in:
Sunday Brunch: Bloody Mary-Flavored Gazpacho

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at (or read

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  • 3 large tomatoes, cut into large chunks
  • 1 cucumber, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 1 rib celery, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 slice white bread, crust removed, torn into pieces
  • 1/2 cup olive oil
  • 1 tablespoon sherry vinegar
  • Dash Worcestershire sauce
  • Dash hot sauce
  • Sliced green olives, to garnish
  • Finely chopped dill or parsley, to garnish
  • Grated fresh or prepared horseradish, to garnish
  • Finely sliced chives, to garnish
  • Vodka (optional)


  1. 1.

    Toss tomatoes, cucumber, red onion, and celery with a good pinch of salt. Place in a strainer over a large bowl, then place torn bread beneath the strainer and let sit for 30 minutes.

  2. 2.

    Place half of vegetables and bread in a blender. Blend on high speed until smooth, about 1 minute. With blender running, drizzle in half of olive oil in a thin, steady stream. Strain through a fine mesh strainer. Repeat with remaining half of vegetables, bread, and olive oil.

  3. 3.

    Add vineger then season to taste with Worcestershire sauce, hot sauce, salt and pepper. Divide soup between 4 bowls and arrange all the optional garnishes on a platter and serve along side to be added to the soup at the table. Some suggestions for more garnishes: pickles (cucumber is the classic, but green bean, asparagus and carrots are excellent as well), shucked oysters or clams, celery stems with leaves, and beefy jerky. Vodka optional.

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