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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Bloody Mary-Flavored Gazpacho

About This Recipe

Yield:serves 4
Active time:30 minutes
Total time:1 hour
Special equipment:Food processor, fine mesh strainer
This recipe appears in: Sunday Brunch: Bloody Mary-Flavored Gazpacho


  • 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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