gazpacho bloody mary
Mother's Day is just around the corner and I have put a new spin on an old classic. Bloody Mary's are the perfect compliment to Sunday Brunch and what a better way to celebrate Mom or any special woman with this delicious, healthy drink over ice. You know I was going to make it healthier than its traditional counterpart, because that's just how I am. I threw in lots of veggies, a few surprises and created this kind of cold soup in a glass. Feel free to add your favorite spirit, it is a day to celebrate after all.
As with any ingredients I use, it is important to buy the freshest, local and organic produce, especially because they are the star of the show. I used a high powered blender to mix everything up, and since we are using fresh vegetables, there is going to be pulp that needs to separated from the juice. I tried a strainer, but it became very labor intensive, so I grabbed my nut bag (or cheese cloth) and squeezed all of the juice out with my hands. Ohh and don't throw the pulp away, it makes a terrific add in to soups, stews and pasta dishes. I froze the left overs and will use them in something I will be making in the future.
Happy Mother's Day
What you will need
- 1 large tomato (chopped)
- 1 cup cherry tomotoes
- 1 cup tomato juice
- 1/2 hothouse cucumber (roughly chopped)
- 1 tsp. celery seeds
- 1 Tbs. Worcestershire sauce (gluten free)
- 1 lemon juiced
- 2 stalkes celery (cut)
- 1/2 jalapeno without seeds
- a few shakes of your favorite hot sauce
- sea salt and pepper to taste
Throw all ingredients into blender and blend until smooth. Pour liquid into nut bag or cheese cloth and squeeze all juice into a large glass measuring cup. Store in the refrigerator for later or serve over ice. Add favorite additions to glass to make it look pretty. Hint, celery, cucumber, tomatoes, olives, bacon or beef jerky.