Bloody Mary Gazpacho


  • 1 quart low salt Tomato juice
  • 5 Roma tomatoes, stemmed, seeded and diced
  • 2 large celery stalks, finely diced
  • 1 hothouse cucumber, seeds removed, finely diced
  • 1 zucchini diced (small to medium size)
  • 1 red bell pepper, stemmed, seeded, finely diced
  • ½ medium red onion, finely diced
  • 1 jalapeno pepper, stemmed, seeded, diced
  • 2 large garlic cloves, minced
  • Juice of one lemon
  • Juice of one lime
  • ¼ C. extra virgin olive oil
  • ¼ C. white wine vinegar
  • 1/3 C. Parker’s Hangover Tonic
  • 2 tsp. Kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. ground pepper
  • ½ C. cilantro, chopped, held out for serving (optional)

Optional garnishes:

  • Favorite vodka
  • Fresh lime
  • 2 ripe avocado peeled, pitted, and cubed


  1. In food processor or blender combine half of the ingredients until blended well (don’t include optional items). Mixture should have a nice speckled, colorful texture. Pour into a bowl and repeat with remaining ingredients. Once all processed, add salt and pepper to taste. Cover and refrigerate for at least 2 hours, as this needs to be served cold.
  2. Remove soup from fridge and stir in cilantro. Check seasonings to taste one last time. If serving as a soup, ladle in bowls and drizzle with a little olive oil, garnishing with avocado.
  3. To serve with vodka, mix 1 cup gazpacho with 1 ounce vodka (1 shot). Pour into a glass or plastic cup and serve cold with fresh lime wedges as a garnish.

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