Best Grilled Gazpacho Bloody Mary Recipes

Bloody Maria Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 17

2 stalks celery, coarsely chopped, plus 2 tablespoons celery tops, finely chopped
1 Fresno chile, seeded and coarsely chopped, some reserved and finely chopped
1 jalapeno or serrano chile, seeded and coarsely chopped, some reserved and finely chopped
1/2 small red onion, coarsely chopped, plus 2 tablespoons finely chopped
1/4 seedless cucumber, coarsely chopped, plus 2 tablespoons finely chopped
Small handful fresh cilantro leaves, plus 1 tablespoon finely chopped
Salt
1 cup ice
4 shots (3/4 cup) tequila, such as Patron Silver
2 tablespoons freshly grated horseradish
1 tablespoon hot sauce, such as Tabasco
1 tablespoon Worcestershire sauce
1 slice white bread, crust removed
1 clove garlic, crushed
One 32-ounce can San Marzano tomatoes
Fat drizzle EVOO
Juice of 2 limes

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.

Bloody Mary Gazpacho Shooters image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 24

2 cups tomato juice
1 pound fresh ripe tomatoes (cored and diced large)
1 medium cucumber (peeled and diced large)
1 small shallot (approx. 1 ounce, peeled and roughly minced)
2 medium cloves garlic (peeled and roughly minced)
1/3 cup raw almonds
1 medium slice French bread (torn into pieces)
3 tablespoons freshly squeezed lemon juice (from about 1 large or 2 medium lemons)
2 tablespoons white wine vinegar
2 teaspoons vegan Worcestershire sauce
1 tablespoon prepared horseradish
1/2 teaspoon ground cumin
20-30 dashes Tabasco sauce (or to taste)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
Lemon wedge
1 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
8 celery sticks (about 6 inches long)
24 small green olives with pimento
8 mini dill pickles
Blender
8 half-pint jars
Toothpicks or bamboo picks

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 Bloody Mary image

Provided by Kristin Donnelly

Yield Makes 4 drinks

Number Of Ingredients 10

2 pounds red tomatoes, halved
2 lemons, halved
7 small-to-medium celery stalks, preferably with leaves
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons freshly grated horseradish
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt, plus more, for seasoning
1/2 teaspoon freshly ground black pepper, plus more, for seasoning
8 ounces (1 cup) vodka
Tabasco sauce or Sriracha, for serving

Steps:

Light a grill and set it up for direct heat or preheat a grill pan. Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes. Grill 3 of the celery stalks, turning occasionally, until the leaves are dark brown or black and the stalks are blistered in spots, 5 to 6 minutes. Grill the remaining 4 celery stalks just until the leaves are singed, about 1 minute.
Transfer the tomatoes and fully grilled celery stalks to a food processor and let cool slightly. Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons. Add the Worcestershire, horseradish, sugar, 1 ½ teaspoons of salt and ½ teaspoon black pepper to the processor and process until as smooth as possible.
Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix. Season the mix with more lemon juice, salt and pepper, if desired.
For each drink: In an ice-filled cocktail shaker, combine ½ cup Bloody Mary mix with 2 ounces of vodka; close and shake well. Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Sriracha, for seasoning. Fill the cocktail shaker with clean ice before making each drink.