BLOODY MARIA GAZPACHO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
BARBECUE BLOODY MARY
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 5m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice. Combine well.
- Rim the edge of the glasses with a lemon. Dip into dry rub. Pour the Bloody Mary into the glasses filled with ice. Garnish each with a jalapeno.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
BLOODY MARY GAZPACHO SHOOTERS
The refreshing chilled tomato soup meets a classic cocktail, the Bloody Mary. No booze needed to get the vibe going here! Love passing this perfect summer party appetizer.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 24
Steps:
- To the pitcher of a blender, add the tomato juice, tomatoes, cucumber, shallot, garlic, almonds, bread, lemon juice, vinegar, horseradish, Worcestershire, cumin, 20 dashes Tabasco, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Puree until smooth. Taste and add more Tabasco, salt, and/or pepper if desired.
- Transfer soup to the refrigerator for at least 30 minutes, or up to two days if making ahead of time.
- When ready to serve, add the celery salt and 1/4 teaspoon black pepper to a small plate and stir with a small spoon to mix. Wet the rims of eight jars with the lemon wedge and dip the rims into the celery salt and black pepper mix.
- Carefully pour the soup into the jars, dividing evenly between the jars. Place three olives and one pickle on each skewer and balance on the rim. Plop in a celery stick. Arrange on a tray and serve immediately.
GRILLED GAZPACHO BLOODY MARY
Grill fresh tomatoes with poblano and bell peppers, garlic, onion and lemon and blend with a zesty whirlwind of spices for your new refreshing addition to brunch or summer weekend grilling. Garnish with fresh cucumber, large green olives, and any assortment of grilled items, such as asparagus spears, tomato wedges, bell pepper rings, celery stalks, and lemon wheels. Makes about 5 cups, or 6 drinks, depending on your glass size.
Provided by Matt Wencl
Categories Vodka Drinks
Time 1h12m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat and lightly oil the grate.n
- Toss tomatoes with 2 tablespoons olive oil and 1/2 teaspoon salt in a bowl. Place on 2 sheets of aluminum foil; tent the edges to contain the juices.n
- Toss red bell pepper, onion, poblano pepper, and garlic with remaining 2 tablespoons olive oil and 1/2 teaspoon salt in the bowl.n
- Place tented aluminum foil with tomatoes on the grill. Place red bell pepper mixture and lemon halves directly on the grill. Cover and cook, turning occasionally, until browned, 12 to 15 minutes.n
- Wrap grilled red bell pepper and poblano pepper in aluminum foil. Allow peppers to steam as they cool, about 10 minutes. Remove and discard skins and seeds.n
- Transfer peeled peppers to a blender. Add grilled tomatoes, with their juices, and 3/4 of the onion to the blender. Squeeze in juice from grilled lemon and garlic from the skins. Cover and blend until smooth. Stir in horseradish, seafood seasoning, celery salt, Worcestershire sauce, and hot sauce. Refrigerate until cooled, about 30 minutes.n
- Fill 6 glasses with ice. Pour 1 fluid ounce vodka into each. Top with blended mixture. Garnish with remaining 1/4 onion.n
Nutrition Facts : Calories 176.8 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 609.9 mg, Sugar 3.5 g
SUMMER WATERMELON GAZPACHO
This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!
Provided by France C
Categories Gazpacho
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
- Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 17 g, Cholesterol 4.2 mg, Fat 1.4 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 788.4 mg
YELLOW GAZPACHO/VIRGIN BLOODY MARY
Categories Soup/Stew Non-Alcoholic Blender Onion Pepper Tomato Vegetable Side Freeze/Chill No-Cook Low Fat Vegetarian Low Cal Summer Chill Healthy Self Drink Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.
GAZPACHO BLOODY MARYS
Provided by Ted Allen
Categories Vodka Alcoholic Blender Tomato Vegetable Brunch Cocktail Party New Year's Day Cucumber Summer Shower Bon Appétit Drink Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 drinks
Number Of Ingredients 11
Steps:
- Working in batches, puree first 8 ingredients in blender until smooth. Transfer Bloody Mary mix to large pitcher; season with pepper. Chill until cold, at least 1 hour.
- For each drink, fill 8-ounce highball glass with ice cubes; pour 1/4 cup vodka over. Add Bloody Mary mix; garnish with cucumber spear.
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- Cut the tomatoes in half, or quarters if they're large. Put them in a food processor. Pulse or blend just until the mixture is smooth, with a little texture remaining. This will only take a few seconds. Remove to a bowl.
- Add the remaining ingredients and taste to adjust any of them. Cover and refrigerate for at least 4 hours.
- On a small plate mix salt with a little Old Bay, and blend well. Run the lime wedge around the rims of your bowls and dip into the salt. Fill each bowl with gazpacho and serve with your choice of garnishes.
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